Categories
 20Mins Prep Time |
 Mins Cook Time |
 BeginnerSkill Level |
person
Ingredients
- 220 ml Heavy cream
- 2 sheets Gelatin
- 1 cup Cold water
- 100 grams sugar
- 75 grams Egg whites
- 1 cup Salted Caramel Sauce
Cooking Instructions
- Whip the cream until soft peaks and place in the fridge.
- Place the gelatin sheets in a bowl with the cold water to allow them to bloom (about 5-10min)
- Using a clean bowl and whisk attachment, whisk the egg whites until foamy, then add in the sugar and continue to whisk until soft peaks form.
- Meanwhile, squeeze out the excess water from the gelatin sheets and place it in a bowl over hot water. Allow it to stand for 5min or until melted.
- Stir the melted gelatin into the salted caramel sauce and set aside.
- Using a spatula, fold the cream, egg white and caramel sauce together until combined.
- Divide the mixture between 6 ramekins and place in the fridge to set (about 4 hours).
- Serve with extra salted caramel sauce.