ingredients

600 g from Philadelphia
20 cl of liquid cream
60 g melted butter
200 g of Roudor
8 sweet caramels with salted butter
120 g of sugar
1 tbsp. to s. of flour
4 sheets of gelatin

For the decor
Cream of Salidou

Equipment

8 individual metal circles

Steps

Step 1

Emit the Roudor, stir in the butter, mix until you get a smooth paste. Place the circles on a plate, press the dough on the bottom to make them tight. Reserve 20 minutes in the refrigerator.

2nd step

Meanwhile, soak the gelatin in a bowl of cold water. In a saucepan, bring the liquid cream and the sugar to a simmer.

Off the heat, melt the drained gelatin, let cool.

Step 3

Soften the Philadelphia with a spatula, add it to the cream. Cut the caramels in small dices, mix them with the flour to separate them well. Add them to the cream by gently mixing. Pour this mixture into circles, reserve at least 4 hours in the refrigerator.

Step 4

At the time of tasting, place the circles on plates. Then pass the tip of a knife along the walls, then gently remove the circles.

step 5

Top with a bead of Salidou cream, typical Breton salted butter caramel sauce.

tips

To prepare your own caramel cream: make an amber caramel with 100 g of sugar and a little water, take it out of the heat with 8 cl of liquid cream and add 40 g of salted butter. Heat over low heat for 3 minutes, then let cool.