FOR ABOUT 400 GR.

TIME: 20 MINUTES

 

INGREDIENTS

For the sauce

160 gr. sugar

50 gr. glucose

80 gr. water

90 gr. OLYMPOS butter

200 gr. OLYMPOS cream

5 gr. vanilla extract

2 gr. sea salt

 

METHOD

Place the sugar, glucose and water in a saucepan over high heat and cook until caramelized.

Remove from the heat and add the cream carefully, as it will froth quite enough.

Set back over low heat until all the caramel pieces are melted and add the butter, vanilla and salt. Stir until the butter is homogenous and let cool.

Tip:

*You can use the caramel for sauce in any dessert you want or to fill chocolates.

* Incorporating a small amount of whipped cream into a spoonful of sauce that you have cooled, you can make a delicious caramel mousse.

MORE COOKING TIPS