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4Nov/146

Modernist Caramel Cream

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A simple but irresistible smooth caramel cream that is so good that you just want to eat it by itself. Of course, you can use it to complement a wide variety of desserts but we finished it before it made it to our planned recipe...

In this caramel cream recipe we take advantage of the smooth texture of Iota Carrageenan when used with dairy and its synergies with Kappa Carrageenan to add a little more consistency. The caramel cream will set lightly with a custard-like texture or it can also be whipped. If you use semi-sphere molds, it can be carefully unmolded too but it is a little too fragile for square or other molds with sharp edges.

Caramel cream with iota carrageenan and kappa carrageenan top view

Caramel cream with carrageenan -jar

Caramel cream with iota carrageenan and kappa carrageenan whipped in mixer

Ingredients

Caramel Cream

- 450 g (16 oz) heavy cream (at room temperature)

- 135 g (4.8 oz) sugar

- 35 g (1.2 oz) water

- 1 g Iota Carrageenan

- 0.2 g Kappa Carrageenan

- salt pinch

Preparation

1- In a pot with thick base, heat the sugar and water until you obtain a dark caramel. To avoid crystallization, carefully clean the sides of the pot with a wet brush while the sugar is boiling.

2- Once you obtain a dark caramel color, remove from heat and very carefully add the heavy cream while whisking to deglaze the caramel. It will splatter so be very careful when doing this. Wear long sleeves, glasses and stay as far away as you can from the pot by stretching your arm.

3- Mix the Iota and Kappa Carrageenan  with a small spoon of sugar to aid dispersion.

4- Add the carrageenan mix to the caramel cream and blend it using an immersion blender.

5- Pass the mixture through a fine sieve to remove any particles.

6- Pour into desired individual serving vessels or reserve it in the fridge to be whipped at the time of serving.

Modernist Caramel Cream with carrageenan -side

Assemble and Serve

- Use the caramel cream to complement a wide variety of desserts. It pairs great with chocolate desserts, banana and apple pie.

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  • Tara DeBono

    How come the photo shows a stand up mixer? At which part of the recipe should the ingredients be whipped?

    • QuantumChef

      Whipping it is optional. Step 6 kind of mentions it, but you are right, it is not clear now that I read it.

  • C

    I’m a little confused – what is causing the carrageenan to activate? We’re mixing it into a warm – not hot – mixture and not reheating it.

    • QuantumChef

      The mixture should be above 79 °C (175 °F), if not, you can reheat it to reach this temperature.

      • C

        Thank you – you must whisk a *lot* faster than I do. I didn’t measure but the mixture was probably around 50-60C at most by the time I finished deglazing. I had two batches fail – I tried increasing the carrageenan quantity the second time, just in case that was the problem.

  • shenny costa

    i cant find caarageenan in my country