Salted Caramel Risotto Recipes

SALTED CARAMEL RISOTTO

Steps:

• Toast the rice: Heat 2 cups (480 ml) water. Melt the butter in a heavy 3-quart (2.8-L) pan over medium-high heat. When the butter foams up, add the rice and cook for 3 to 4 minutes, stirring until it is translucent and golden.
• Cook the rice: Pour in the milk and the hot water. Bring to a boil, then lower to a steady simmer and cook, stirring frequently, for 15 minutes, or until the rice grains have softened and are al dente (completely cooked through but still with some chewiness).
• Make the caramel: While the rice is cooking, mix the sugar and 1/4 cup (60 ml) water in a 4-quart (3.8-L) or larger heavy pot with tall sides. Cook over high heat, stirring, until the sugar dissolves and the mixture comes to a boil. Stop stirring and watch the syrup; when light golden streaks appear, carefully swirl the pot to help the sugar caramelize evenly. Continue boiling until the mixture turns a dark amber color. The sugar will begin to smoke; this is normal.
• When the caramel has been smoking for about 15 seconds, pull the pan off the heat and carefully add the cream in a slow stream, whisking constantly. Be careful, as hot steam will bubble up furiously. Whisk this mixture until smoothly combined. (If the caramel seizes and becomes a solid mass when the cream is added, return the pan to low heat and continue whisking until it is melted and smooth. You can minimize the chance of seizing by heating the cream prior to pouring it in.)
• Sweeten the rice: Add the rice to the caramel, stirring well. Simmer over medium-low heat, for 15 to 20 minutes, until much of the liquid has evaporated. Stir frequently to keep the rice from scorching.
• The liquid will reduce and get darker, and the rice will soften a little more. The pudding will look soupy and thin, but it will thicken considerably as it cools. Stir in the vanilla and salt. Transfer to a container and refrigerate until the pudding is at your desired consistency and temperature-about 30 minutes for a warm pudding, and 2 hours for a cold pudding. (If the cold pudding is too firm, thin with a little whole milk.) Serve warm with unsweetened whipped cream.

SALTED CARAMEL RECIPE BY TASTY

Steps:

• In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
• Stir in the butter until melted.
• Stir in the double cream and allow to boil for 1 minute.
• Stir in the sea salt and then remove from the heat.
• Allow to cool before pouring in a clean, sterilized jar.
• Store in the fridge for up to 2 weeks.
• Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
• Enjoy!

SALTED CARAMEL SAUCE

Steps:

• Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
• Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.

SALTED CARAMEL MACCHIATO TIRAMISU FOR TWO RECIPE BY TASTY

Steps:

• Add the sugar and egg yolks in a small bowl and whisk vigorously until the mixture thickens and falls back on itself in a ribbon when the whisk is lifted, 6-8 minutes. Fold in the mascarpone and caramel sauce to combine evenly.
• Break each ladyfinger in half crosswise. Dunk each half briefly in the espresso and arrange 3 halves, side by side, in the bottom of each of two cocktail glasses. (You may need to squish them tightly together to fit). Top each with 3 heaping tablespoons of the caramel-mascarpone mixture and smooth the tops with the back of the spoon. Continue layering the ladyfinger halves and the caramel-mascarpone mixture to make 3 layers. Discard any remaining espresso. Cover the glasses with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours (the longer it sits, the better it gets).
• When ready to serve, uncover and top each glass with a dollop of whipped cream. Drizzle with more caramel sauce and sprinkle each with a pinch of flaky salt.
• Enjoy!

SALTED CARAMEL TIRAMISU

Steps:

• Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.
• Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes.
• Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.
• Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.
• Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.
• Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.
• Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes.
• Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt.
• Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.