Caramel cream

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Method

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1. Caramelise the 150 g sugar in a dry pan until light brown, then carefully pour in the water, dissolve, and let it cool.
2. Whisk the 100 g sugar with the egg yolks until fluffy, add the cooled caramel, and cook over a bain-marie, stirring constantly, into a cream.
3. Soften the gelatine sheets in cold water, squeeze out, melt in a few tablespoons of water, and stir into the warm cream.
4. Let it cool to lukewarm, and meanwhile whip the cream with the vanilla sugar into stiff peaks.
5. Gently fold the whipped cream into the caramel cream.
6. Pour into a mould and chill or freeze for at least 2 hours, until set. ⏱ Timer: 2 h

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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