Food Maths: Salted Caramel Sauce

HERO INGREDIENT: Joe & Seph's Salted Caramel Sauce

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.

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.

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.