1. Place the double cream in a pan and heat until the cream starts to simmer. Once the cream starts to simmer remove from the heat and allow the cream to cool. Add a pinch of sea salt into the cream.

2. To make the caramel, place the sugar in a pan and heat. As the sugar heats up, the sugar at the edge of pan will start to turn brown. Using a rubber spatula or a wooden spoon move the caramelising sugar from the edge of the pan into the middle of the pan. Keep heating until all the sugar has melted and the sugar becomes a copper brown colour. Then remove from the caramel from the heat.