Caramel Parfait

Caramel Sauce

• 250 g granulated sugar
  sau Demerara sugar
• 200 g double cream
• 1030 g water
• 30 g unsalted butter, cold, cut in 1 piece (6 cm x 4 cm x 1 cm)
• 1 tsp lemon juice (see tip)
• 15 g vinegar

Parfait and Assembly

• 80 g roasted peanuts, salted
• 500 g double cream
• 5 egg yolks, from medium eggs