Step 1

Whip the cream until soft peaks and place in the fridge.

Step 2

Place the gelatin sheets in a bowl with the cold water to allow them to bloom (about 5-10min)

Step 3

Using a clean bowl and whisk attachment, whisk the egg whites until foamy, then add in the sugar and continue to whisk until soft peaks form.

Step 4

Meanwhile, squeeze out the excess water from the gelatin sheets and place it in a bowl over hot water. Allow it to stand for 5min or until melted.

Step 5

Stir the melted gelatin into the salted caramel sauce and set aside.

Step 6

Using a spatula, fold the cream, egg white and caramel sauce together until combined.

Step 7

Divide the mixture between 6 ramekins and place in the fridge to set (about 4 hours).

Step 8

Serve with extra salted caramel sauce.