100% CARAMEL TARTELETTE
Caramel salted butter & passion fruit:
> 150g sugar
> 250g cream
Neutral glaze (optional):
> 5dl water
|Caramel salted butter & passion fruit:|
1 | Melt the sugar in a saucepan and heat it until it turns into caramel.
2 | Add the butter and the cream.
3 | Mix everything together to obtain a homogeneous mass.
4 | Remove from the heat.
5 | Pour into a bowl.
6 | Add the passion fruit pulp and the lemon juice.
7 | Pour into a pastry bag and set aside in the refrigerator.
|White chocolate caramel mousse:|
1 | Whip the cream with a mixer (not too thick) and keep it in the fridge.
2 | Heat the milk in a saucepan.
3 | Melt the sugar and make a caramel.
4 | Deglaze the caramel with the hot milk and allow to cool.
5 | Pour the mixture over the chopped white chocolate.
6 | Add the soaked gelatin.
7 | Blend until you obtain a smooth mass.
8 | Allow to cool.
9 | When the mixture is at room temperature, add the cream and pour into a pastry bag. (It is possible to stick the cream in silicone molds and freeze for at least 5 hours to obtain beautiful domes)
|Neutral glaze (optional):|
1 | Boil the water and sugar.
2 | Soak the gelatin.
3 | Add the gelatin to the hot mixture.
4 | Let it cool down.
5 | Dip the frozen domes 2x into the icing liquid.