SERVES 4 (or 6 slightly smaller servings)
For the caramel:
125g unsalted butter
210g soft light brown (light muscovado) sugar
150ml double (heavy) cream
¼ tsp vanilla bean paste
2 pinches of sea salt flakes
16 amaretti biscuits (cookies) (make sure they’re the hard ones, not soft)
350ml crème fraiche
200g fresh raspberries (about 12 in total)
4 sprigs of mint
Melt the butter in a saucepan set over a medium heat. Add the sugar, the double cream, the vanilla and salt, and mix thoroughly. Bring the mixture to the boil, then reduce to a simmer for about 5 minutes, until it thickens slightly.
Place 4 amaretti biscuits into 4 small pots or ramekins (about 240 ml capacity), and crush lightly with the end of a rolling pin. Carefully pour the hot caramel mixture over the biscuits and transfer to the fridge until needed.
When ready to serve, spoon a little crème fraiche into each pot, top with fresh raspberries and garnish with a sprig of mint.