Tender Clouds

Pour the sugar into a saucepan, add the cream and vanilla, and place on the stove. Cook for a few minutes until the sugar dissolves.

Add the gelatin and cook over low heat, whisking constantly for 5-7 minutes until the gelatin is fully dissolved.

Pour the mixture into molds, let them cool at room temperature, and then place them in the refrigerator until completely set.

For the caramel, pour the sugar into a saucepan and heat over medium heat. Cook until it melts and turns a golden-brown color.

Reduce the heat to low and gradually add room temperature cream, stirring well. Remove the caramel from the heat, add the butter, vanilla, and a pinch of salt, and stir once more.