caramel cremoux 

Salted Caramel 

1. Cook the sugar and water for caramel, up to golden brown colour
2. Then add cream and whisk until it is mixed
3. Then add salt to taste

Cremeux

1. Bloom the gelatine sheets into the iced cold water
2. Whisk egg yolk and sugar until its pale
3. Scald the milk and cream
4. Add the milk mixture into the egg mixture slowly and mix it with rubber spatula or wooden spoon
5. Pour the mixture back into a clean sauce pan
6. Heat the mixture to 78°C and add the gelatine and mix
7. Into a bowl or jug add the mixture and the 120g caramel and mix it with rubber spatula or wooden spoon until the caramel is dissolve.
8. Let it set