CREAMY SALTED CARAMEL
Fluid, deeply, intensely, greedy, so seductive with its hint of salt that awakens the palate...
90 g sugar
12 cl whipping cream
50 g unsalted butter
pinch of flower salt or semi-salted butter
250 g mascarpone
In a medium saucepan, spread the sugar. Cook over medium heat for a few minutes until the sugar melts (it will be transparent at first) and brown.
Boil the cream.
When the sugar is caramelized (be careful at first it's slow but then it goes very quickly) add the butter. This will create a foam and the butter will coat the sugar.
Then pour the hot cream and stir. At first a lot of bubbles will form or even a few lumps. Continue to cook while stirring until they melt again and the sauce becomes homogeneous and fluid.
Cool the caramel a little then incorporate 250 g of mascarpone in 3 times while whisking. Then keep the creamy in the fridge for at least 1h.