Food Maths: Salted Caramel Sauce
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Food Maths: Salted Caramel Sauce

Who can resist an indulgent trickle of salted caramel sauce? According to food columnist and SL contributor Chloe Scott-Moncrieff, it’s one of the easiest ways to turn an average sweet treat into something irresistible. Here, she shares three of her favourite ten-minute recipes for you to give a go this week…

No Bake Salted Caramel & Banana Mini Puddings 

INGREDIENTS

METHOD

  1. On a low speed, beat the mascarpone until it’s stiff. 
  2. If you’re soaking the sponge fingers, pop them in with the Kahlua now. 
  3. Place the fingers at the bottom of some serving glasses (one glass per serving). 
  4. Then, top with the mascarpone. 
  5. Sprinkle the banana slices on top and finish with the caramel sauce.

Vanilla & Caramel Terrine 

INGREDIENTS

METHOD

  1. Crush the ginger biscuits to a fine crumb, and if you’re including pecans, now is the time to add them. You can blend the mix for speed. 
  2. Melt the butter gently and incorporate into the crumb mix. 
  3. Crush half the mix into a 900g or 1.1l loaf tin.
  4. Pipe a layer of caramel sauce over. Top with the ice cream. Finish with the final crumb layer. 
  5. Place a piece of cardboard over the top and press down. Freeze.

One-Pan Rosemary-Roasted Peaches In Caramel

INGREDIENTS

METHOD

  1. Preheat the oven to 190°C. 
  2. Slice the peaches in half, removing the stones. 
  3. Sprinkle with a little sugar and rosemary, and place them sliced side up in a large baking tray. 
  4. Drizzle over the salted caramel. 
  5. Roast until the peaches have taken colour and are oozing juice.
  6. Remove from the oven and serve with clotted cream. 
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