| Level: | Intermediate |
| Total: | 21 min |
| Prep: | 5 min |
| Inactive: | 6 min |
| Cook: | 10 min |
| Yield: | about 12 |
| Level: | Intermediate |
| Total: | 21 min |
| Prep: | 5 min |
| Inactive: | 6 min |
| Cook: | 10 min |
| Yield: | about 12 |
Ingredients
- 4 ounces heavy cream
- 1/2 cup sugar
- 1 lemon, juiced
- 4 ounces salmon roe
Instructions
- Bring the heavy cream to a simmer over medium heat in a small pan. While it is heating combine the sugar and lemon juice in a medium pan. Put it over medium heat and cook, stirring constantly, until it reaches a light amber color. Carefully pour the cream into the sugar (it can splatter), whisking constantly. Continue to cook and whisk for another 1 or 2 minutes. Let the caramel cool for a few minutes, then drop it by the tablespoonful onto a baking sheet lined with waxed paper. Let cool a few more minutes, then drop a small mound of salmon roe on top of each caramel. Serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 80 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 48 mg |
| Sodium | 12 mg |
| Serving Size | 1 of 12 servings |
| Calories | 80 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 48 mg |
| Sodium | 12 mg |