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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…
HERO INGREDIENT: Joe & Seph's Salted Caramel Sauce
No Bake Salted Caramel & Banana Mini Puddings
INGREDIENTS
- 2 tbsp of salted caramel sauce (per serving)
- 150g packet of sponge fingers
- 1-2 tbsp of Kahlua or coffee liquor
- 3 bananas, sliced into rounds
- 250g of tub of mascarpone, whipped
METHOD
- On a low speed, beat the mascarpone until it’s stiff.
- If you’re soaking the sponge fingers, pop them in with the Kahlua now.
- Place the fingers at the bottom of some serving glasses (one glass per serving).
- Then, top with the mascarpone.
- Sprinkle the banana slices on top and finish with the caramel sauce.
Vanilla & Caramel Terrine
INGREDIENTS
- 125g of ginger biscuits
- 30g of butter, melted
- 250g of salted caramel sauce
- 750g of vanilla ice cream
- A handful of pecans (optional)
METHOD
- 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.
- Melt the butter gently and incorporate into the crumb mix.
- Crush half the mix into a 900g or 1.1l loaf tin.
- Pipe a layer of caramel sauce over. Top with the ice cream. Finish with the final crumb layer.
- Place a piece of cardboard over the top and press down. Freeze.
One-Pan Rosemary-Roasted Peaches In Caramel
INGREDIENTS
- 6 peaches, halved
- 1 sprig of rosemary, leaves removed
- 150g of salted caramel sauce
- 225g pot of clotted cream
METHOD
- Preheat the oven to 190°C.
- Slice the peaches in half, removing the stones.
- Sprinkle with a little sugar and rosemary, and place them sliced side up in a large baking tray.
- Drizzle over the salted caramel.
- Roast until the peaches have taken colour and are oozing juice.
- Remove from the oven and serve with clotted cream.
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