The focus here is more on the salty than the sweet ... of course, everyone to their own liking!
I slowly felt my way from 10 g to 15 g and tried it.
I would say from 12 g, the taste is underlined. Please note that the taste will be a little milder after freezing.
At 15 g, as I prepared it, you get a bit more salty Variegato. Just taste it in between.
I have read and accepted the Variegato Prepared in the Thermomix (or similar food processor with cooking function), as this would be a bit more time-consuming in the pot, since the salt, sugar and the beetroot are dissolved while stirring. To me as a great help.
The consistency of mine Variegato was nice and creamy after cooking. Cools a little thicker. Whether it is runny or thick, the taste does not affect the taste. Rather the processing.
The quantities in brackets refer to the Musso Mini
The basis for my salted caramel Variegato I have linked below.
Of course you can also choose a different base

18. May 2022 @ 17: 33
For me it was more salty. I wanted to have taste and in between I didn't taste it anymore. The recipe is great and I would do it again but then approach the amount of salt. So everyone thought I was "hard" in love 😂