- 225 grams of powdered sugar (1 + 1/3) water glass
- 125 grams of butter (cold and cube-cut)
- 1 packet of cream
- 1 tea spoon sea salt
If the cream is at room temperature, it will be useful for keeping the consistency of your mousse properly. Using a cold cream can cause the consistency to be cut off. After adding the cream, try not to hold too much on the cooker. Because after taking it from January, the consistency of your gravy will gradually become darker. You can store your mace in a tightly closed, wet spoon for about 2 weeks. If you do not have sea salt, you can try our recipes using normal table salt.
How is it prepared?
Open the bottom of the pit on a low heat.
Take a medium size, thick-bottomed saucepan over the oven. Add powdered sugar into it.
Make sure to mix the sugar with a wooden spoon or a spatula, taking care not to stick and burn.
When sugar is melted and the amber color is picked up, add the butter and feed it very quickly. At this stage, it will start to become bubbles.
When you are experiencing bubbles and the thickening starts to get darker, start transferring the cream gradually.
When you have mixed all the cream and the sauce becomes homogeneous, take it from the heat and add salt into it.
After mixing well, transfer into a jar and keep the mouth closed in the fridge.