Parmesan Caramel

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!