Trish Deseine

Cream

Appears in
Caramel
Caramel

By Trish Deseine

Published 2006

  • About
My favorite ingredient, as you will probably soon learn, is fresh whipping cream. It’s smooth and rich, and the best option for the best result. At a pinch, long-life cream is an acceptable substitute but it always has a sort of “carton” taste and is nowhere near as good as the real thing.

For an even richer and creamier result (at which point all concern for fat intake goes out the window!), I often add some mascarpone, which lends a marvellous velvety texture to caramels. This is best demonstrated in the recipe for Salted Butter Caramel Sauce, where the full impact of mascarpone comes into its own.