Salted Caramel Sauce
I’ll be forever grateful to the French genius who first put salt in caramel. The ultimate expression of salty and sweet. This sauce works brilliantly with the chocolate mousse.
225g (8oz/1 cup) sugar, caster or granulated
75ml (3fl oz/scant 1/2 cup) water
110g (4oz/1 stick) butter
175ml (6fl oz/3/4 cup) regular or double cream
a good pinch of salt (I love to use salt flakes such as Maldon orAtlantic sea salt)
Place the sugar and the water in a saucepanover a medium heat and stir as it heats up to dissolve the sugar. Once thesugar has dissolved stir in the butter, turn the heat up to high and cook forabout 10 minutes until it turns a toffee colour. Do not stir the pan though youmight need to swirl the pan occasionally if you see it turning golden on oneside of the pan before the other. Once it is a rich golden toffee colour taleit off the heat for a moment and stir in half the cream. When the bubbles diedown, stir in the rest of the cream and the salt to taste (it will depend onthe type of salt used and of course your taste how much you’ll need. Serve withthe chocolate mousse and shortbread biscuits.
