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Caramel cream with sea salt & cinnamon

Seductively creamy, with a subtle pinch of sea salt, a delicate cinnamon aroma, and a hint of fresh mint—this caramel cream is a feast for the senses. Whether as a sweet spread in the morning or as an accompaniment to cakes and desserts, it brings the warm, festive mood of autumn and the Christmas season directly to your plate. The recipe comes from chef Hendrik Friedrich of the Romantik® Hotel Zur Schwane in Volkach and promises enjoyment with every spoonful.

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Ingredients

Serves 4

1 l cream 30%
1 can of condensed milk with sugar
100 ml white wine, preferably Silvaner
200 ml milk
2 cinnamon sticks
1 teaspoon gingerbread spice
1/2 bunch mint
20 g sea salt, preferably coarse or flaked

Instructions

1.
- Place a pot on the stove, add the cream, and reduce by half over medium heat, stirring constantly to prevent burning.
- Meanwhile, place another pot on the stove, add the white wine, and bring to a boil. Then add the cinnamon sticks and gingerbread spice and let everything steep for about 20 minutes.
- After 20 minutes, strain the white wine mixture and add it to the cream.
- Now add the condensed milk and cook everything until it becomes a thick mixture. Crush the mint in the palm of your hand, add it to the cream, and season to taste with sea salt.
- Ready to serve!
Perfect for a slice of cake or as a sweet spread on toast in the morning, bringing the Christmas season closer.