To begin, pour heavy cream into a bowl and add a teaspoon of lemon juice.

Stir it all together and let it sit at room temperature.

The lemon will cause the cream to sour (and thus thicken) - after 30 minutes (sometimes longer, depending on temperature and the freshness of the cream) your cream will have thickened.

Stir it well and season with salt - refrigerate.

Pick the outermost, prettiest, and greenest leaves from the romaine lettuce - I think it's important that the leaves are decorative.

Place them in a container with ice water while your cream sours - this ensures that you get an exceptionally crispy salad.

Before plating, place the romaine lettuce leaves on a tea towel and gently pat them dry (they should keep their structure).

Place your romaine lettuce leaves on a dish, drizzle a bit of soured cream (you can do this either in the center or all over), and finish by grating some caramel stones over the leaves.

Serve immediately