Almond and creamy caramel cake
Creamy caramel
80 g of sugar
2 g of gelatin
100 g of whole liquid cream
50g butter
150 g of mascarpone
Soak the gelatin in cold water
Heat the sugar until you obtain a beautiful amber caramel
too light, it will just taste like sugar
too dark, it will be bitter
Pour in the hot cream and mix (be careful of splashes!)
Incorporate the previously drained gelatin
Then add the butter in small pieces and mix
Cover with film and leave to cool for at least 6 hours in a cool place (overnight is ideal)
Add the mascarpone and whisk until you obtain a firm foam.
Put in your pocket
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