Caramel foam
Instructions:
- Pour the sugar into a wide saucepan and place over low heat. As the sugar melts, you will see darker patches of caramel starting to appear. Stir to make an even, dark caramel color.
- Carefully pour in the cream and milk and stir well.
- Simmer the caramel gently for 5 minutes, whisking to make it smooth and even. Remove from the heat.
- Put the egg yolks into large bowl and whisk lightly.
- Gradually pour the caramel mixture onto the yolks. Whisking continuously. Transfer the mixture to a clean saucepan.
- Cook very gently over low heat, stirring continuously with a whisk, until slightly thickened. Do not let it boil.
- Pass the mixture through a fine-mesh strainer.
- Insert the cartridge into the siphon, then fill with the caramel mixture.
- Chill in the fridge or a bucket of ice for 2 hours.
- To serve the foam, first shake the siphon vigorously. Dispense the foam into bowls or glasses.
- Add your choice of topping, such as caramel sauce or crushed caramels.