Just took a moment out of a full day to get the caramel sauce made for the panna cotta (company ETA: 7:00 PM). It’s nice. Light…aromatic, it’ll be a perfect match for the cream. There’s just one thing: it isn’t actually a caramel sauce, it’s a syrup. It plays at being a caramel…it’s got the color (from the brown sugar) and the richness (from the butter), but it doesn’t have that distinct cooked, almost burned, sugar flavor that real caramel sauce supplies. I’m not complaining, mind you. It’s a neat idea, and in the end it’ll probably be a better match to the panna cotta than the real thing. I just think things ought to be called what they are. I’m Joe Pastry.