|per 100 g||Total Recipe|
|Gross weight||100 g||443 g|
|Energy||1443 kJ / 346 kcal||6392 kJ / 1529 kcal|
|Sat. fat||9 g||39 g|
|Unsat. fat||4 g||17 g|
|Fibre||1 g||1 g|
|Salt||11 mg||47 mg|
198 mlWhipping cream
60 mlTap water
443 gTotal recipe weight
Place the sugar and the lemon juice in in the saucepan and add enough water to make the sugar look and feel like quick sand.
Place the saucepan on medium / high heat, never stir the sugar whilst heating as this will stimulate the formation of crystals in the sauce.
When the sugar starts to caramelize, remain close by because the caramelization process is quick and you want to avoid burning the sugar.
When the sugar has caramelized and achieved the desired tone, carefully add a little water. The water will boil intensely and it will stop the caramelization process.
Now turn the heat down top a slow simmer and add the cream. Allow to gently simmer until the cream is completely absorbed.
Finally melt the butter through the sauce and add a pinch of salt.