Caramel Crémeux – Matt Adlard
Caramel Crémeux
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Ingredients
- 6 g Gelatin Powder
- 36 g Cold Water
- 500 g Cream
- 1 Vanilla Pod
- 140 g Caster/White Sugar
- 100 g Egg Yolks
- Pinch of Sea Salt Flakes
- Gelatin Powder
- Hand Blender
- 1 Litre Tall Jug
- Digital Thermometer
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