top of page
DRIFT Comp Banner.png

Dessert: Salted Caramel Pot by Prawn on the lawn

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

To serve:

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.


bottom of page