Caramels with Salmon Roe

1. 1

   Bring the heavy cream to a simmer over medium heat in a small pan.

2. 2

   While it is heating combine the sugar and lemon juice in a medium pan.

3. 3

   Put it over medium heat and cook, stirring constantly, until it reaches a light amber color.

4. 4

   Carefully pour the cream into the sugar (it can splatter), whisking constantly.

5. 5

   Continue to cook and whisk for another 1 or 2 minutes.

6. 6

   Let the caramel cool for a few minutes, then drop it by the tablespoonful onto a baking sheet lined with waxed paper.

7. 7

   Let cool a few more minutes, then drop a small mound of salmon roe on top of each caramel.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.