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Roasted Pepper Coulis with Olive Oil

Soft caramel

Molten caramel chocolate cakes

Preparation : 5 min	Resting : 13 hr
Cooking : 5 min	Equipment :
Difficulty :	Rating : 1 rates
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Serves 6 caramel :

70	g caster sugar
40	g salted butter, diced
50	ml single cream

1	Put the sugar in a saucepan over low heat and cook, without stirring, to a golden caramel. In a separate saucepan, bring the single cream to the boil.
2	When the caramel is golden remove from the heat, carefully add the cream and stir well to combine. Add the butter, stirring until melted. Pour the caramel into an ice cube tray or a silicone mould and freeze overnight.

© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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