Salt Caramel Bavarian Cream

Salt Caramel Bavarian Cream (5-6 inch ring)
40g            Sugar
100g          Double cream
100g          Double cream
40g            Egg Yolks
5g               Gelatin powder
2 Tbsp      Water
50g            Very soft butter cut into cubes
Pinch        Salt

1, This is how to make a mould for the caramel disc. Put the oven on at 150°C for 5 minutes and then turn off. Place the 5-6 inch ring in the oven for 1 minute take it out and immediately wrap base of the tin tightly in cling film. Mix the gelatine and water and put aside.

2, Place the sugar in a heavy pan and heat to a caramel colour then turn off the heat

3, At the same time, heat 100g of double cream to a smoking point then turn off the heat. Pour the heated cream in to the caramel, swirl well, then add second half of 100g double cream.

4, Add in the yolks and put back onto the heat and cook until just before boiling point. Tune off the heat and add the gelatin, mix well, then add butter cubes. Pass through a sieve. Sprinkle with salt, pour into the prepared ring mould and cool in a fridge for 1 hour

5, . After 1 hours in the fridge, wrap well in cling film and place in the freeze till use.

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