SALTED CARAMEL SAUCE
Makes:
2 cups
Prep Time:
5 minutes
Cook Time:
15 minutes
Make Ahead:
Sauce can be made up to 5 days ahead, covered and refrigerated.
Rewarm over low heat before serving.
1 1/3 cups sugar
1/4 cup water
2/3 cup heavy cream, warmed
1/2 cup (1 stick) unsalted butter
1 tsp. fleur de sel
INGREDIENTS
1.
In medium heavy saucepan, stir sugar and water over medium heat
for 5 minutes, or until sugar dissolves. Boil without stirring for 5
minutes, or until syrup turns a deep golden brown color. As syrup
cooks, occasionally brush down sides of pan with a wet pastry brush
to prevent sugar crystals from forming and swirl pan to allow sugar
mixture to brown evenly.
2.
Remove saucepan from heat. Alternately whisk in cream and butter.
Cool slightly and mix in salt.
METHOD
FLUFFY RASPBERRY FROSTING
Makes:
about 2 cups
Prep Time:
10 minutes
Make Ahead:
Frosting can be made up to 1 day ahead. Store in an airtight
container at room temperature. If frosting seems less airy, rewhip before using.
2 1/4 cups powdered sugar, sifted
10 tbs. unsalted butter, softened
3 tbs. freeze-dried raspberries, pulsed in clean coffee grinder to fine powder
2 tbs. whole milk
1 1/2 tsp. vanilla extract
1/4 tsp. kosher salt
INGREDIENTS
1.
In medium bowl, using electric hand mixer on medium speed, beat
sugar, butter, raspberry powder, milk, vanilla, and salt for 4 minutes,
or until light and airy.
METHOD