Sweet and salty caramel, infused with the rich nuttiness of tahini. It's the perfect pairing for cheese, toasts, filos and puff pastries.
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 50g of tahini in a recipient and pour 100g of the Honey Caramel while still hot
Mix thoroughly until well combined
Pour the caramel into a sealable jar. The tahini caramel is ready
Spread on toast or pair it with a good piece of cheese. Enjoy!
Yield 150 g