Sea Salt Caramel Mou

• 150 ml (5 fl oz/⅔ cup) whipping (pouring) cream
• ½

1 Put the cream in a pan. Scrape the seeds from the vanilla pod (bean) into the pan and drop in the empty pod. Bring to the boil. Cover with a lid, take off the heat and leave to infuse for 10-15 minutes. Discard the vanilla.

2 In a separate heated pan, gradually add the sugar and glucose and cook it slowly to form an amber caramel, about 15 minutes.

3 Slowly add the infused cre