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
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