Ingredients:

200 grams sugar (about 1 cup)

100 grams water (a little over 3/4 cups)
200 grams heavy cream (1 1/2 cups)
20 grams corn starch
10 grams gelatine, bloomed in cold water
1 tsp salt

Procedure:
Start by making the caramel.
Heat the sugar in a medium saucepan, stirring every so often
until the sugar begins to melt and forms a beautiful amber color.
Give the sugar a quick stir and deglaze by quickly stirring in the
water. Be careful at this step because the reaction can be violent.
Stir in the salt.
Make a slurry of the corn starch with about an equal volume of
water.
Quickly stir this into the caramel-water and bring to a boil. Then
add the heavy cream. Bloom the gelatine by quickly stirring it
into ice cold water. Add this into the saucepan.
ool this mixture to 85°F (29°C)