Skill required: Beginner
1/4 cup sugar
1 tablespoon water
Salt
1 1/4 cups cold heavy cream
1. Prepare an ice-water bath.
2. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
3. Cook, without stirring, until mixture is amber.
4. Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
5. Remove from heat and place saucepan in a ice-water bath.
6. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
7. Whisk remaining 3/4 cup cream in a large bowl until soft peaks form.
8. Gently fold caramel mixture into whipped cream and whisk until stiff peaks form. Use immediately.
Yield: 2 cups
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