Salted Caramel Affection

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I often  like to take the challenge of exploring unconventional  flavours and introducing people to new food trends, so here comes another one…Baked Cheese Cake with Salted Caramel Popcorn.

So what is Caramel? Caramel is a dark brown liquid which can be used as a flavouring agent in desserts and can also be used as a filling and topping. The process of sugar molecules breaking down and re-forming into compounds when heated creating a characteristic nutty flavour and brown colour is known as Caramelization.

Salted Caramel is made by boiling sugar until it turns light brown in colour, with the addition of cream, butter & vanilla. This is stirred until smooth and velvety, as this is a Salted Caramel Sauce it is generously seasoned with fleur de sel  (sea salt). As it cools, the mixture thickens making it easier to work with. One point to keep in mind when making a Caramel Sauce is to never touch it with your hands when its hot as the sugar can burn your skin.

This amazing confectionery when drizzled over a classic cheese cake before baking, triggers the taste buds and takes it to another level of satiety.

Baked Cheese cake with Salted Caramel Popcorn  

Baking Temp: 140*C for 30 min

Portion size: 18cmx18cm square ring

 

For Base

Ingredients

 

Quantity

Digestive Biscuits 150gm
Melted Butter 70gm
 

For Cheese Cake Batter

Ingredients

 

 

Quantity

Philadelphia cream cheese 340gm
Castor sugar 100gm
Flour 22gm
Egg whole 2pc
Egg yolk 12gm
Cream 24gm
Vanilla pod 1 pc
 

For Salted Caramel

Ingredients

 

 

Quantity

Glucose 50gm
Sugar 100gm
Cream hot 100ml
Butter 10gm
Salt As Required

 

Method

For the Base

  1. Crush digestive biscuits with rolling pin and keep the biscuits in a mixing bowl
  2. Pour in the melted butter and mix well to form a crumble.
  3. Put this crumble onto a lined ring and press evenly and set in freezer.

For the Cheese Cake Batter

  1. Place cream cheese, castor sugar, vanilla and flour into bowl and cream till nice and smooth.
  2. Add in the whole egg and yolk, slowly one at a time, mix well.
  3. Finish with the cream.
  4. Pour the batter over the cheese cake base into the ring, swirl some caramel in the batter. and bake at 140*c in baine marie.

For the Salted Caramel

  1. Make a a caramel with glucose and sugar, add butter and hot cream and mix to combine, add salt and cool at room temperature.

 

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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