- Pour about 2 teaspoons of caramel sauce in the center of each plate. Using an offset pastry spatula, spread the sauce to form a rectangular shape that is about 6x2-inches. Using your finger tips and the offset pastry spatula, carefully set the strips of panna cotta on top of the caramel sauce. Gather the caviar in a line along the edge of a knife then drop the caviar onto the panna cotta strips in a line centered down the long side of the strips. Sprinkle a few grains of fleur de sel over the panna cottas and serve.
- Makes about 1 1/2 cups
- 1 cup sugar
- 1/4 cup water
- 1 cup heavy whipping cream
- Combine the sugar and water in a heavy small saucepan. Stir over medium-high heat until the sugar dissolves. Boil without stirring until the syrup turns a very dark amber, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan, about 9 minutes. Do not stir the mixture. Test the darkness of your caramel by dipping a spoon into the caramel and dotting some of it onto a white plate. It will appear darker in the sauce pan than it is, and checking with a white plate will ensure it is the proper color. It should be a deep amber.
- Remove the pan from the heat. Slowly add the cream (the mixture will bubble vigorously). Using a long whisk, stir over low heat until the sauce is smooth. Cool completely and refrigerate until cold before serving.
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Recipe Credit: The Mind of a Chef