Cooking with Denise: Salted Caramel and Raspberry Pots
Our in-house chef Denise Phillips serves up her latest delicious dish!
These layered pots of crushed biscuits, salted caramel and raspberries are an impressive romantic dessert that can also be made parev. Layer the mixture in glass dishes, ramekins, wine or champagne glasses for a stylish look. The added bonus about this dessert is that is has to be made in advance so no last minute cooking or preparation is required.
Methods
For the salted caramel sauce:
- Melt the butter in a small saucepan over a medium-low heat.
- Add the sugar and stir until it dissolves.
- Add the vanilla and cream and bring to boiling point.
- Turn the heat down and simmer for five minutes, stirring continuously until thickened and the colour of toffee. Stir in the salt and leave to one side.
For the pots:
- Using an electric hand whisk, whip the cream until it starts to thicken. Add the vanilla and sugar and continue to whisk until a soft peak consistency.
- Cover the base of your glass or dish with crushed biscuits. Top with a layer of the salted caramel sauce, followed by a layer of cream and topped off with raspberries.
- Chill until ready to serve.
Preparation time 25 minutes Cooking time 10 mins
Ingredients
For the salted caramel sauce:
- 90g unsalted butter / non-dairy margarine
- 165g soft light brown sugar
- 1 teaspoon vanilla essence
- 125ml double cream / parev single cream
- 1/2 teaspoon flakes of sea salt
For the pots:
- 200ml double cream / parev whipping cream
- 1 teaspoon vanilla essence
- 4 teaspoons icing sugar
- 100g biscuits – roughly crumbled (use ginger, Digestives, amaretti or plain chocolate)
- 200g fresh raspberries
SERVES 6
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