Caramel crémeux

• ½ sheet gelatine
• 35 g cream
• 75 g

Soak the gelatine sheet in cold water until soft. Drain and set aside. Bring the cream and milk to a boil in a small pot. In a separate pot, make a dry caramel by cooking the first measure of sugar over a high heat, stirring constantly until you have a light amber caramel. Deglaze with the cream and milk, allowing the caramel to bubble up and steam before stir