Earl Grey jelly, kumquats and salted butter caramel
[LOVE TIP] Yesterday night I had a bunch of friends coming from all over the world for dinner. From Belgium, Poland, Russia, Holland, to USA and Italy, without forgetting to mention 2 “bananas” (yellow outside, white inside) from Vietnam and Tahiti… It is sometimes complicated to concile all tastes but all went very smoothly. Such a perfect night with tons of aromatic herbs, garlic and sweets…
We shared :
– A glimpse of Thailand with a pumpkin and carrot soup fragranced with lemongrass, ginger, lime, curcuma and lime leaves.
– A tour in Vietnam with Banh Xeo : Vietnamese savoury pancakes . Filled with bean sprouts, shrimps, pork and served with tons of salad, pickles and fresh herbs (mint, cilantro, thai basil). It’s a bit long to prepare and calls for tons of ingredients but is totally worth it.. at the end we set aside fork and knive and did proceed as in Vietnam with fingers..to roll pancakes in salad
For dessert, we were lucky enough to taste a Pithivier and Bourdaloue tart, kindly prepared by Manuela – currently training at Ferrandi school to become a pastry chef. As for me I prepared a Earl Grey jelly, sliced some kumquats and added .. yes… salted butter caramel sauce. If agar agar may be something of an acquired taste, this caramel sauce is a total success with everybody!
So here is the recipe..
Salted caramel sauce
For 250g of caramel: 7 tbsp of sugar, 8 tbsp of water, 2 generous ss of butter, 8 ss of liquid cream, 2 pinches of salt (fleur de sel)
1- Mix water and sugar and take it to a gentle boil until it caramelizes.
2- Add the butter and cream. As the caramel is very hot, it may cause some projections, beware . Mix at smooth temperature until desired consistency (It took me around 10 minutes). Note that when it cools down, it thickens a little more.
3- Ready! You can enjoy this sauce as well with chocolate, as a spread or byitself..