A caramel sauce made by Kenneth Boom and where he has processed Greensweet Brown.
Caramel sauce a la Kenneth
What do you need:
50 grams of butter
120 ml of whipped cream
2 grams of xanthan gum
water (possibly: glycerine, so that it becomes less crystalline)
2 grams Celtic sea salt (add to taste
When the crystal has completely melted the whipped cream. Add Celtic sea salt and xanthan gum and stir well, or just puree with a hand blender.
Dilute the sauce with water or glycerine.
Source: Kenneth Boom