Warm salted caramel sauce with vanilla ice cream and caramelized nuts
4 servings
30 minutes
Warm salty caramel sauce with vanilla ice cream and caramelized nuts is a true delight for gourmets. Its roots can be found in European cuisine, where caramel and cream have long been symbols of refined taste. This sauce captivates with a balance of sweetness and savory saltiness, complemented by a velvety texture. Combined with vanilla ice cream, it creates a contrast of temperatures and flavors: the delicate coolness of the ice cream meets the warming depth of the caramel. Caramelized nuts add a crunchy texture and rich nutty aroma, turning the dish into a full-fledged dessert worthy of the finest restaurants. This sauce is not just a decorative element but a key chord that makes every spoonful unforgettable.
1
In a small saucepan, mix butter, brown sugar, syrup, vanilla, and salt. Melt over medium heat. Add cream and cook over medium heat for about 5 minutes until slightly thickened.
- Butter: 100 g
- Soft brown sugar: 75 g
- Sugar syrup: 75 ml
- Vanilla extract: 1 teaspoon
- Sea salt: 1 teaspoon
- Extra-thick cream 48% fat: 300 ml
2
Pour the cane sugar into a clean pan, set over medium heat, and do not stir until dissolved. Cook until the color turns golden. Add a pinch of sea salt and nuts. Mix well. Transfer to a sheet of oiled foil and quickly flatten. Let it set and break into pieces.
- Cane sugar: 60 g
- Sea salt: 1 teaspoon
- Roasted pecans: 50 g
3
Before serving, place 3 scoops of ice cream in the bowls, drizzle with warm sauce, and sprinkle with caramelized nuts.
- Vanilla ice cream: to taste
- Roasted pecans: 50 g
