Salted Caramel CreamMake on Fresco
I'll admit it. I have a problem with Salted Caramel. It is my kryptonite and I should be over it by now. But I don't think it will ever end. I just LOVE it. This recipe will be firmly in my repertoire from here on in. I am imagining my Brown Sugar Pavlova with this as the filling, but I digress. Back to your regularly scheduled programming. Make it. NOW. (And then go and use it in the Killer Vanilla ice cream recipe and voila, you have Salted Caramel Killer Vanilla!) So evilly good!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 65 Grams pure maple syrup
- 65 Grams dark muscovado sugar or dark brown sugar
- 2 Teaspoons vanilla bean paste BUY
- pink salt flakes BUY
- 600 Milliliters pure cream
Place maple syrup, sugar, vanilla and salt into Thermomix bowl and cook 5 min/Varoma/speed 2/MC off.
Add cream and blend 10 sec/speed 5. Make sure all the syrup has combined with the cream using your spatula.
Pour cream into a ceramic or glass bowl and press baking paper or cling film down onto the surface of the cream. Refrigerate for several hours. (This can be prepared up to 3 days in advance.)
Return mixture to the Thermomix bowl and whip 20–40 sec/Butterfly/speed 4 or until soft peaks form. Do not overwhip.
Use as directed as garnish for anything that needs sweet cream or I have to say, as I sip it now, dollop into your morning Crio Brü or coffee. Use as you would any whipped cream in most desserts.