The Mind of a Chef: Creme Fraiche Panna cotta with Caviar

To serve:

1. Pour about 2 teaspoons of caramel sauce in the center of each plate. Using an offset pastry spatula, spread the sauce to form a rectangular shape that is about 6x2-inches. Using your finger tips and the offset pastry spatula, carefully set the strips of panna cotta on top of the caramel sauce. Gather the caviar in a line along the edge of a knife then drop the caviar onto the panna cotta strips in a line centered down the long side of the strips. Sprinkle a few grains of fleur de sel over the panna cottas and serve.

Caramel Sauce

1. Makes about 1 1/2 cups
2. 1 cup sugar
3. 1/4 cup water
4. 1 cup heavy whipping cream

Directions:

1. Combine the sugar and water in a heavy small saucepan. Stir over medium-high heat until the sugar dissolves. Boil without stirring until the syrup turns a very dark amber, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling  the pan, about 9 minutes. Do not stir the mixture. Test the darkness of your caramel by dipping a spoon into the caramel and dotting some of it onto a white plate. It will appear darker in the sauce pan than it is, and checking with a white plate will ensure it is the proper color. It should be a deep amber.
2. Remove the pan from the heat. Slowly add the cream (the mixture will bubble vigorously). Using a long whisk, stir over low heat until the sauce is smooth. Cool completely and refrigerate until cold before serving.

Serves 16