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Print this Recipe    Caramel Cream

Caramel cream
Servings: 4

130 g granulated sugar (4.5 oz)
3 dl whipping cream (1 1/4 cups)
3/8 dl dry white wine (1/4 cup)
2 dl heavy cream (7/8 cup)

50 g granulated sugar (1.75 oz)
1/2 dl whipping cream (1/4 cup)
2 egg yolks

30 g 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.

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