A delicious combination of sweet and savory flavors that can be enjoyed as a topping for desserts, tarts, or choux pastry.
Even though it is unconventional, it’s definitely worth the try!
Melt 180 g of white sugar in a pan over medium heat until it turns into a light golden color. Avoid stirring; instead, move the pan in a circular motion
Add 180 g of honey and stir continuously. Keep boiling until the mixture becomes consistent
Gradually add 390 ml of light cream and stir until incorporated
Continue cooking until the caramel thickens and starts to bubble. Remove from the heat when it reaches 100 °C
Add 100 g of butter and 180 g of white chocolate
Add 10 g of flaky salt and mix until the chocolate and the butter are completely melted and combined
Add a dash of rum and mix to combine
Mix with a hand blender until you get a smooth and bright sauce. The honey caramel is ready
Add 40 g of finely grated parmesan cheese and 120 g of the Honey Caramel to a bowl
Mix until homogeneous
Transfer to a glass jar. The parmesan caramel is ready
Enjoy! This is great for pouring over desserts such as choux pastries!
Yield ¾ cup
Finely Grated Parmesan Cheese40 g
Light Cream390 ml
White Sugar180 g
White Chocolate180 g
Flaky Salt10 g