INGREDIENTS
260g (1 ¼ cup) sugar
70g (¼ cup) butter
200ml (¾ cup + 1 tbsp) full-fat cream

METHOD
1. In a small skillet with a thick bottom, melt the sugar over medium-low heat until it is a deep caramel color. Do not stir. It should take around 10 minutes.
2. Add cold butter and mix well, then pour in cream and mix for 2 minutes.
3. Pour caramel into a bowl and chill in the fridge for 15 minutes.
4. Remove from the fridge, give it a quick 15 seconds whip it with a mixer and put into the freezer for 10 minutes. Finally, remove the caramel from the fridge and whip it once more until it becomes pale and fluffy.
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