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Salted Caramel and Raspberry Pots

Friday, 8th December 2017

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Here is a recipe from her new book
what a great present for Chanukah!

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.

Preparation Time: 25 minutes Cooking Time: 10 minutes Serves: 6
For the salted caramel sauce:
90g unsalted butter/ non-dairy margarine
165 g soft light brown sugar
1 teaspoon vanilla essence
125 ml double cream/ parev Alpro single cream
1/2 teaspoon flakes of sea salt
For the pots:
100ml 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
Method
For the salted caramel sauce:
1. Melt the butter in a small saucepan over a medium-low heat.
2. Add the sugar and stir until it dissolves.
3. Add the vanilla and cream and bring to boiling point. 
Turn the heat down and simmer for 5 minutes, stirring continuously until
thickened and the colour of toffee. Stir in the salt and leave to one side. 
For the pots:
1. 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. 
2. Cover the base of your glass/ dish with crushed biscuits. Top with a layer of
the salted caramel sauce, followed by a layer of cream and topped off with
raspberries.
3. Chill until ready to serve.

Check the latest cookery classes and events for singles. www.jewishcookery.com

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W : www.jewishcookery.com

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