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Salted Butterscotch Whip |
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| Serves 4 |
Prep 30 mins |
No Cook |
Easy |
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+ chilling |
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My rating |
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Ingredients |
100g soft dark brown sugar
50g unsalted butter
200ml whole milk
1/2 tsp sea salt flakes, plus a few flakes to garnish
1 tsp vanilla extract
1 tbsp cornflour mixed to a paste with 1 tbsp of cold whole
milk
300ml double cream
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I have changed the amount of salt of the original recipe from 1 tsp to
1/2 tsp as I found it much too salty |
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Melt the sugar and butter in a
heavy-based pan over a medium heat, stirring frequently.
Once fully melted, stir through the milk, add the salt and
vanilla, and bring to the boil. Pour in the cornflour and
milk paste, whisking until smooth and thickened. Scoop
into a bowl and press the surface with a sheet of
cling film to stop a skin forming. Cool completely.
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Once the caramel custard is
cold, pour the cream into a bowl and whisk to soft peaks.
Use a large metal spoon to lightly but thoroughly fold the
custard though the cream. Divide between serving cups or
glasses and chill in the fridge for an hour before
serving, then sprinkle a few flakes of sea salt on the top
of each whip.
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DAILY
DINNERS 
