Dry Caramel with Sea Salt

I personally find Grant Achtaz is an amazing person. He's made some of the finest molecular dishes in the world. This is just a small thing he made.

Ingredients for Caramel Base

- 375 g (13.2 oz) sugar

- 350 g (12.3 oz) glucose

- 500 g (1lb 1.6 oz) heavy cream

- 100 g (3.5 oz) butter

Ingredients for Dry Caramel with Salt (8 servings)

- 210 g (7.4 oz) caramel base

- 65 g (2.3 oz) Tapioca Maltodextrin

- 10 g (0.4 oz) Sea salt

Preparation of Caramel Base

1- Line sheet tray with silicone mat.

2- In saucepan heat all ingredients over medium heat until it reaches 230 ˚F.

3- Pour onto prepared sheet tray.

4- Let it cool down to room temperature.

Preparation of Dry Caramel with Salt

1- In food processor combine caramel base with Tapioca Maltodextrin and process until caramel base is completely absorbed.

2- Divide dry caramel in 8 small glasses.

3- Season with sea salt.