Caramel Cream

Sometimes, mistakes happen. Sometimes, mistakes are salvageable!

I had whipped cream (about 150ml, thereof); and made some caramel (enough sugar to just cover the bottom of a small pan, covered in water; heated gently until a medium-dark caramel formed).

The theory, was I’d whip the liquid caramel into the cream; and something delicious would result! I was hoping for thin strands of caramel.

Turns out, the caramel liquified the cream; and the cream refused to be whipped back up.

Fear not!

Luckilly, cream comes in 300ml bottles; and I had the rest of the bottle. So, I whipped the remaining cream, then introduced the liquified-caramel-failure slowly; and I ended up with a mousse like dessert treat. Hoorah!

It ended up being quite bittersweet; tasting a little bit coffee-like.

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