Caramel Cream Pot



  • Caramel-Cream2
  • Caramel-Cream1
  • Caramel-Cream3


Caramel cream pot with brown butter and popcorn gelato

  • Pistachio sponge
  • Caramel milk chocolate ganache

41 grams Sugar

89 grams Cream (Can boil 100 to account for evaporation)

203 grams Milk chocolate

45 grams Butter

Prepare a ganache: deglaze a dry caramel with hot cream; pour over chocolate; and finally, emulsify cold, diced butter.