Fleur de sel caramel sauce

Fleur de sel caramel sauce

By
From
Ruby Violet's Ice Cream Dream
Makes
3 small jars
Photographer
Danielle Wood

French fleur de sel is important as it imparts a very particular flavour and intensity, which I have not been able to replicate with other salt.

Ingredients

Quantity Ingredient
225g granulated sugar
2 tablespoons agave nectar
250ml double cream
1 1/2 teaspoons fleur de sel salt
150ml soured cream, (made with 100 ml double cream and 50 ml lemon juice)

Method

  1. Put the sugar, agave and 150 ml water together in a medium-sized saucepan with the sugar thermometer. Bring to the boil over a high heat until the sugar has dissolved.
  2. Meanwhile, heat the cream and salt in another saucepan until the salt has dissolved and the cream has come to a boil. Remove and set aside.
  3. Continue to heat the sugar mix until it reaches 180°C. It should be quite dark, just on the verge of being burnt. Remove from the heat and let it sit for a moment.
  4. Whisk the hot cream and salt into the hot sugar mix. It will spit as you do this, so be careful this doesn’t bubble up over the edge of the pan. As it is extremely hot, it may be better to place the pan in the bottom of a stainless-steel sink.
  5. Whisk in the soured cream and leave to cool. Once cooled, store in an air-tight container and keep refrigerated until required.
  6. Ripple through salted caramel ice cream or any ice cream flavour of your choice.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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