{"id":12809,"date":"2016-02-12T09:00:40","date_gmt":"2016-02-12T08:00:40","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=12809"},"modified":"2016-02-11T22:35:41","modified_gmt":"2016-02-11T21:35:41","slug":"salty-toffee-caramel","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/salty-toffee-caramel\/","title":{"rendered":"SALTY TOFFEE CARAMEL"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">If for you as well, the word &#8220;diet&#8221; means nothing more than that period of reflection between one meal and the following, take this flash recipe to which the hashtag #foodporn role to perfection. After all, what could better embody the idea of a toffee that fills your mouth with the delicacy of fresh whipped cream while your taste buds dancing the Samba riding sugar and fleur de sel? It&#8217;s something super smeared on any edible surface, superlative on the chocolate cake we will talk about next Friday. Ready Steady Go!<\/span><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS<\/span><\/h5>\n<ul>\n<li><span style=\"font-weight: 400;\">100 gr of sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">250 ml of fresh cream<\/span><\/li>\n<li>40 gr of butter<\/li>\n<li><strong><span style=\"font-weight: 400;\">a teaspoon of fleur de sel (or common salt)<\/span><\/strong><\/li>\n<\/ul>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching Soundtrack:<\/strong> <em>Kiss di Prince<\/em><\/span><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12810\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_4.jpg\" alt=\"mou caramello salato_4\" width=\"850\" height=\"630\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_4-300x222.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_4-330x244.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_4-690x511.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_4-782x580.jpg 782w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><span style=\"font-weight: 400;\">Let&#8217;s start working the butter cream (ie: extract it from the refrigerator at least half an hour before you work it, should be soft) with salt making it a creamy and uniform mixture. Put aside and take charge of the rest.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Put to warm the cream and as soon it begins to simmer, turn off the heat.\u00a0<\/span><strong><span style=\"font-weight: 400;\">Now, in a thick-bottomed pan with not less than 20 cm in diameter, put the granulated sugar evenly by swirling the pan. Turn on the heat and wait for the sugar caramels without interfering in any way (I see you: you put down that spoon quivering between your fingers impatient to mix), you just have to watch and wait.<\/span> <span style=\"font-weight: 400;\">Now the choice is up to you and to your taste: to me the caramel just like golden &#8211; so I didn\u2019t turn brown that much, but if you prefer it dark brown wait until dark darken for good (but beware that it doesn\u2019t burn) and turn off the fire.<\/span><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Now comes the fun: take the hot cream and &#8211; very carefully not to burn yourself &#8211; pour it slowly into sugar melted, stirring constantly until it\u2019s all mixed to perfection. Put on the fire and then, continuing to stir, simmer for 5 minutes. Remove from the heat and let stand for one minute, after which you can add the salted butter and leave to cool. Needless to say I&#8217;d eat spoonfuls even lukewarm but its apotheosis comes after a night\u2019s rest in the refrigerator.<\/span><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12812\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_3.jpg\" alt=\"mou caramello salato_3\" width=\"850\" height=\"567\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_3.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_3-300x200.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_3-330x220.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_3-296x197.jpg 296w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_3-690x460.jpg 690w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12814\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_2.jpg\" alt=\"mou caramello salato_2\" width=\"850\" height=\"1243\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_2.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_2-205x300.jpg 205w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_2-700x1024.jpg 700w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_2-330x482.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_2-690x1009.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/mou-caramello-salato_2-396x580.jpg 396w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 Immagini The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If for you as well, the word &#8220;diet&#8221; means nothing more than that period of reflection between one meal and the following, take this&#8230;<\/p>\n","protected":false},"author":213,"featured_media":12820,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909,906],"tags":[1115,993,1114],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12809"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=12809"}],"version-history":[{"count":5,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12809\/revisions"}],"predecessor-version":[{"id":12837,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12809\/revisions\/12837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/12820"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=12809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=12809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=12809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}