Dessert: Salted Caramel Pot by Prawn on the lawn

SERVES 4 (or 6 slightly smaller servings)


INGREDIENTS:


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



Method

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.


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