Caramel Cream

Caramel:
  • Granulated sugar (4.5 oz)
  • Whipping cream (1 1/4 cups)
  • Dry white wine (1/4 cup)
  • Heavy cream (7/8 cup)

    • Cream:
  • Granulated sugar (1.75 oz)
  • Whipping cream (1/4 cup)
  • 2 x Egg yolks

    • Caramel Threads:
  • Granulated sugar (1 oz)

    • In a small saucepan caramelize the sugar. Moisten with wine, cover with cream and bring to the boil.

    In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the caramel mixture. Return to pan. Beat vigorously over low heat until cream thickens. DO NOT BOIL !! Strain through a fine sieve.

    Let cool and chill. Fold in the cream.

    Caramel threads: caramelize sugar. Dip a wire-whisk into sugar mass. Move from left to right and draw caramel threads. Let dry.

    Serving: pour caramel cream into dessert plates, decorate with caramel threads and dust with confectioner's sugar.