I. Ingredients
- ½ cup caramel sauce (store-bought or homemade)
- 200 ml heavy cream (min. 35% fat)
- 1 tbsp instant coffee powder (dissolved in 1 tsp hot water)
- ¼ tsp sea salt
- Garnish: Chocolate shavings, cocoa powder, caramel brittle
II. Tools
- 500 ml stainless steel cream dispenser
- Cream Buffet cream charger
- Heatproof mixing bowl
III. Steps
- Mix the Base
- Combine cooled caramel sauce, coffee solution, and sea salt in a bowl.
- Gradually fold in chilled heavy cream until just combined.
- Charging & Chilling
- Transfer the mixture to the cream dispenser, filling up to ¾ capacity.
- Charge with two cream chargers sequentially (shake 5 times after each charge).
- Refrigerate for 15 minutes to set before use.
- Serving Ideas
- Dispense as a “foam cap” over iced espresso and dust with cocoa powder.
- Use as a filling for macarons or eclairs.
IV. Tips
- Ensure caramel sauce is fully cooled to avoid damaging the dispenser’s seal.
- If the foam collapses, recharge with one cream charger and chill briefly.
V. Flavor Experiments
- Add ½ tsp smoked salt for a smoky undertone.
- Replace caramel with dark chocolate ganache for a dual-texture mousse.
Both recipes leverage the cream charger to achieve rapid aeration and light textures. Safety notes:
- Always follow manufacturer guidelines for charger usage.
- Avoid overfilling the dispenser (max ¾ capacity).
- Store charged dispensers upright in the fridge.