Parmesan Caramel
by
Evelina Melnikova
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!
- Level
Intermediate
- Cooking
35m
- Overral
1h
- Ready
Finely Grated Parmesan Cheese
40g
Honey Caramel
Light Cream
390mlWhite Sugar
180gHoney
180gRum
1 dashWhite Chocolate
180gButter
100gFlaky Salt
10g
Equipment
Kitchen Scale
Probe Thermometer
Hand Blender
Finely Grated Parmesan Cheese
40g
Honey Caramel
Light Cream
390mlWhite Sugar
180gHoney
180gRum
1 dashWhite Chocolate
180gButter
100gFlaky Salt
10g
Equipment
Kitchen Scale
Probe Thermometer
Hand Blender
Parmesan Caramel
Evelina Melnikova
Melt 180g 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 180g of honey and stir continuously. Keep boiling until the mixture becomes consistent
Gradually add 390ml 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 100g of butter and 180g of white chocolate
Add 10g 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 40g of finely grated parmesan cheese and 120g 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!