Vanilla & Fleur de Sel Soft Caramel Crémeux
Heat up the whipping cream, glucose and lecithin and infuse the vanilla.
Use the caster sugar to make a dry caramel.
Use the salted butter to deglaze the caramel little by little.
Add in the hot cream and glucose mixture, followed by the rehydrated gelatin, and cook again at 220°F (105°C).
Pour out and store in the refrigerator.
Use with a piping bag.
Note: This recipe cannot be frozen.
L’astuce du chef
Lecithin has a powerful emulsifying effect that helps to keep fats and water-based preparations stable.