Dry Caramel with Sea Salt

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The dry caramel is a molecular gastronomy powder created with Tapioca Maltodextrin. This recipe, is based on the molecular gastronomy technique of converting a high-fat liquid into powder using Tapioca Maltodextrin. It works really well with olive oil, hazelnut oil or any other flavored oil too.

Ingredients for Caramel Base

- 350 g (12.3 oz) sugar

- 365 g (12.9 oz) glucose

Dry Caramel with Sea Salt made with Tapioca Maltodextrin

- 500 g (1lb 1.6 oz) heavy cream

- 100 g (3.5 oz) butter

Ingredients for Dry Caramel with Salt (8 servings)

- 200 g (7.4 oz) caramel base

- 65 g (2.3 oz) Tapioca Maltodextrin

- 10 g (0.4 oz) Maldon sea salt

Preparation of Caramel Base

1- Heat sugar and glucose in a large saucepan over medium heat until it reaches 160 ˚C (320 ˚F). The saucepan should be tall so it can hold the hot bubbling produced when adding butter and cream later.

2- As soon as it reaches amber color, carefully add the butter and whisk. It may splatter so be careful and wear long sleeves, eyeglasses, etc.

3- Once the butter is melted, remove saucepan from the heat and slowly start adding the cream while whisking. Be careful again with the splattering.

4- Let it cool down to room temperature.

Preparation of Dry Caramel with Salt

1- In food processor combine caramel base with Tapioca Maltodextrin and process until caramel base is completely absorbed. Add more Tapioca Maltodextrin if needed.

2- Divide dry caramel in 8 small glasses.

3- Season with Maldon sea salt.

Serving Suggestions

- Sprinkle bananas with dry caramel

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