Ingredients:
- 220 ml Heavy Cream
- 2 sheets gelatin
- 1 cup cold water
- 100 g sugar
- 75 g Egg Whites
- 1 Cup Salted Caramel Sauce slightly warmed
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.
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