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Caramel Custard Foam
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| 75g (6 tablespoons) | granulated sugar |
| 25g (2 tablespoons) | water |
| 115g (1⁄2 cup) | heavy cream |
| 115g (1⁄2 cup) | whole milk |
| 40g/2 large | egg yolks |
| 15g (1 tablespoon) | granulated sugar |
| 1 sheet | gelatin, softened and squeezed of excess moisture |
1. In a small saucepan, combine the five tablespoons of sugar and water and cook to a dark caramel.
Meanwhile, combine cream, and milk, and heat just until warm. When the caramel reaches a medium
brown color, add warmed cream mixture. Bring mixture to a boil over medium heat, making sure all
caramelized sugar is dissolved. Meanwhile, combine and whisk egg yolks and remaining sugar. Temper hot
cream into egg yolks (beat the yolks and add a little of the cream at a time). Return to medium-low heat and
cook, constantly stirring, until mixture is slightly thickened. Remove from heat, whisk in gelatin and strain
through a fine mesh sieve. Chill in an ice water bath. Refrigerate until well-chilled.
2. Transfer custard to whipped cream siphon and assemble according to manufacturer's instructions.
Reserve in refrigerator until assembly.
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