Salted Caramel Whip

• 250 g (9 oz) caster (superfine) sugar
• 125 ml (4

Combine the sugar and water in a heavy-based saucepan over high heat. Stir just until the sugar dissolves, then bring to the boil and cook without stirring until it becomes a dark caramel. Remove from the heat and carefully pour on the cream, very slowly, as it will bubble up quite violently. Return to the heat and stir until well combined and smooth.

Remove from the heat and allow the