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For the salted caramel, combine the sugar and 100ml water in a heavy-based saucepan over medium heat and cook, without stirring, brushing down the sides with a little water from time to time, until you have a very dark caramel.
Carefully add the butter and stir until melted and combined, then add the cream.
Bring to a simmer for a minute to make sure all the sugar has dissolved, then add flaky sea salt.
Cool this completely in the fridge.
For the sabayon, whisk the egg yolks and sugar together energetically in a metal bowl set over a pot of simmering water until the mixture doubles in size and is billowy and pale; a probe thermometer should read 89°C.
Cool this completely in the fridge.
Whip the cream to soft peaks in a bowl and let it cool completely in the fridge.
When all pieces of the puzzle – caramel, sabayon and whipped cream – are ready at the same fridge-coldness, add the sabayon to the salted caramel and mix thoroughly.
Gently fold in the whipped cream with a rubber spatula until well combined.
Transfer the mixture to a terrine mould lined with plastic wrap and freeze for at least 6 hours to set.
Scoop or slice to serve as you see fit.