Caramelised Caramel Drink

Preparation

Step 1: Make the caramel

Pour the granulated sugar into a saucepan and melt it over medium heat without stirring, tilting the pan to distribute the caramel. Let it take a nice amber colour.

Off the heat, add the salted butter in pieces and mix with a spatula until melted. Be careful of splashing.

Step 2: Bind with the cream

Return the saucepan to low heat and pour the heavy cream in a stream while stirring. The caramel will foam then smooth out. Add the vanilla and the fleur de sel.

Simmer for 3 minutes at a gentle boil while stirring, then remove from the heat and let it cool slightly.

Step 3: Prepare the iced mixture

Pour the warm caramel into a blender with the whole milk and the crushed ice. Blend for 2 minutes until smooth and frothy.

Taste and adjust the amount of milk depending on the desired consistency, thicker or thinner.

Step 4: Whip the cream

Reserve 10 cl of well-chilled heavy cream in a bowl. Whip it into stiff peaks with the electric whisk.

Keep the whipped cream in the fridge while assembling.

Step 5: Assemble the glasses

Pour the well-chilled caramel mixture into four tall glasses, filling three-quarters full. Add a nice quenelle of whipped cream using a piping bag or a spoon.

Finish with a drizzle of caramel and a pinch of fleur de sel for contrast.

Step 6: Serve

Serve immediately, well chilled, with a straw and a shortbread biscuit tucked into the whipped cream. Stir lightly before drinking to blend the flavours. Enjoy without delay to keep all the freshness.