Caramel cream

Ingredients

Directions

1. 1

   Heat the whipped cream in a pot. Caramelise 300 g sugar in a wide pot until golden brown. Deglaze with cream. Simmer at medium heat for about 10 minutes, stirring more often until the caramel is dissolved.

2. 2

   Simmer the caramel sauce for 5-10 minutes while stirring until the desired creamy consistency is achieved. 1⁄2 Pour TL cream onto a chilled saucer: If the cooled cream is still too liquid, continue to simmer briefly.

3. 3

   If the caramel cream is too firm, stir in water by the spoonful and bring to the boil briefly. Immediately pour into hot rinsed twist-off glasses, close.