The crème de la crème: Remarkably smooth, covered with shimmering, thick caramel. And the crowning glory: a dollop of cream. Our crème caramel is a dream come true for anyone who loves the bittersweet taste of caramel.

Ingredients
100 g white chocolate
5 leaves of gelatine
1 tsp brown sugar
250 ml cream
250 ml caramel sauce
1 tsp sea salt flakes

Preparation
Preparation time: 30 minutes
Cooling time: 3 hours

Careful planning is the key to success: Firstly, grease the dessert rings  with a neutral oil (e.g. sunflower oil). Soak the gelatine in cold water.

Chop up a little bit of the white chocolate, and melt it in the oven, in a mariella mixing bowl, at 50°C. Then dissolve the drained gelatine into the melted chocolate, and fold in the brown sugar.

Now for the bittersweet part. Add the caramel sauce to the warm chocolate cream in the sturdy mariella mixing bowl, and stir until it is smooth. Now beat the cream until it is stiff, and fold the salt flakes into the caramel/chocolate cream.

Divide the crème caramel mixture into the dessert rings, cover them, and refrigerate for approx. three hours. When they are cool enough, tip them out onto small plates, and add the finishing touch – currants and a dollop of cream.