Vanilla Rice Pudding with Salted Caramel Sauce

Vanilla Rice Pudding with Salted Caramel Sauce // Amy Elizabeth

I am having a love affair with rice pudding. I never thought I’d write those words; for some reason, I have long associated rice pudding with terrible school dinners, despite never having partaken in that particular childhood tradition myself. There’s just something in the British consciousness that is wary of rice pudding. Or maybe that’s just me? Either way, I was sceptical when Paul bought me home a tub of Naughty but Rice Salted Caramel Rice Pudding from the supermarket – he’d clocked the salted caramel part, which is usually a surefire way to my heart, but didn’t know of my aversion to all things rice-like. However, I was hooked after one bite and became determined to make my own version. 

Vanilla Rice Pudding with Salted Caramel Sauce // Amy Elizabeth

Deliciously creamy and comforting, with a swirl of that addictive salted caramel. It’s everything a good winter pudding should be. It’s incredibly calming to make, standing over the stove, stirring until the fragrant vanilla pudding has thickened and softened. The pan needs to be watched – you don’t want the milk to boil over. However, after reading Simply Nigella, I will never again apologise for asking you to spend a little time in the kitchen. The twenty minutes it takes to complete this recipe should be a joy rather than a chore. If you want to do so, you can make the salted caramel in advance and then reheat in a saucepan whilst you make the pudding, but both are simple to make so you can easily whip them up at the same time. Any leftover caramel sauce can be kept in the fridge to sneak spoonfuls of throughout the week. 

Vanilla Rice Pudding with Salted Caramel Sauce // Amy Elizabeth

Vanilla Rice Pudding with Salted Caramel Sauce
Serves 4
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For the rice pudding
  1. 100g pudding rice (or arborio risotto rice, if you can't find pudding rice)
  2. 400ml whole milk
  3. 200ml double cream
  4. 2 tsp. vanilla extract or vanilla bean paste
For the salted caramel sauce
  1. 75g unsalted butter
  2. 50g soft brown sugar
  3. 50g caster sugar
  4. 50g golden syrup
  5. 125ml double cream
  6. pinch of flaky sea salt, to taste
For the pudding
  1. Place all of the ingredients in a heavy bottomed saucepan over a medium heat and bring to the boil.
  2. Reduce the heat and simmer for 10-15 minutes, stirring regularly, until the rice has softened and the pudding has thickened. If the pudding thickens too quickly and rice remains uncooked, add a splash or two of milk at a time until you get the correct texture and consistency.
For the salted caramel sauce
  1. Meanwhile, place the butter, sugars and syrup into a heavy-bottomed saucepan and melt over a medium heat. Swirl occasionally to combine the ingredients, where necessary.
  2. Once the mixture has melted (about 3 minutes), add in the cream and a pinch of sea salt. Stir together and taste, adding more salt if needed. Cook for another minute.
  3. Remove from the heat and pour into a jug for serving.
To serve
  1. Divide the pudding between four bowls and serve with a generous swirl of salted caramel sauce. Keep the sauce on hand whilst eating for top ups!
Amy Elizabeth http://amyliz.co.uk/

 

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Boozy Affogato with Candied Hazelnuts

Boozy Affogato with Candied Hazelnuts // Amy Elizabeth

Christmas is a time for indulgence, but also for relaxation. This pudding really combines the best of both, taking just minutes to prepare, but being made up of all the very best things – booze, ice cream, coffee and sugar. If you’re looking for a low maintenance dessert to serve to guests over the Christmas period, this is a great option. The combination of the hot, boozy coffee and the cold ice cream is quite delightful, but it’s taken to another level with the crunchy, sweet hazelnuts. You can prepare the hazelnuts a day or two before and, once cool, store in a sealed container until you’re ready to serve up, which will save you some time if you’re eager to get back to the table for some cracking anecdotes and cheesy cracker jokes. As with so many of the best desserts, this one is infinitely customisable – swap the Irish Cream for your favourite liqueur, or mix up the ice cream flavours (salted caramel would be to die for, no doubt) or even try some candied almonds or pecans. Kids can be served a decaf, non-boozy version, or just given some ice cream and chocolate sauce. This pudding really is the gift that keeps on giving. 

Boozy Affogato with Candied Hazelnuts // Amy Elizabeth

Boozy Affogato with Candied Hazelnuts
Serves 4
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For the Candied Hazelnuts
  1. 50g hazelnuts, roughly chopped
  2. 20g caster sugar
For the Affogato
  1. 4 scoops vanilla ice cream
  2. 4 shots espresso
  3. 4 shots Irish Cream
Instructions
  1. For the Candied Hazelnuts
  2. Heat the hazelnut pieces in a heavy non-stick pan over a medium heat for a minute until warmed through.
  3. Stir in the sugar and turn down the heat slightly to prevent burning.
  4. Continue to stir and cook until the sugar melts and coats the hazelnuts.
  5. Remove from the heat and spread the hazelnut pieces onto a piece of greaseproof paper. Leave to cool.
  6. Store in a sealed container for up to 2 days.
For the Affogato
  1. Place your serving glasses into the freezer well ahead of time. They need to be very cold to stop the ice cream melting as soon as the coffee is poured on top.
  2. Mix together your espresso and Irish Cream in a small saucepan and heat over a medium heat until warmed through, but not boiling.
  3. Meanwhile, remove the glasses from the freezer and serve a scoop of vanilla ice cream into each glass. Pour over a quarter of the coffee mixture into each glass.
  4. Divide the hazelnuts and scatter over the top of the dessert. Serve immediately!
Notes
  1. You can use any kind of glass to serve the Affogato - I used martini glasses, but you can use wine glasses, tumblers or glass mugs. You could also use bowls, in a pinch.
Amy Elizabeth http://amyliz.co.uk/
Boozy Affogato with Candied Hazelnuts // Amy Elizabeth

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Caramel Apple Dutch Baby

Caramel Apple Dutch Baby // Amy Elizabeth

Is there anything more quintessentially autumnal than caramel apples? With Bonfire Night on the horizon, I felt that it was time to submit to my desire to eat all the caramel apple flavoured things, so I baked a caramel apple pie and rustled up this Dutch Baby for a Saturday morning breakfast. This is the best kind of breakfast – the kind that takes a little bit of preparation but not a lot of effort, and which really tastes best with ice cream. I aim for an 80/20 split of healthy/non-healthy food in my life, but when Caramel Apple Dutch Babies are involved, I’m willing to relax the rules a little (a lot). Cooking this up in the morning will make your kitchen smell delicious, and will tempt out any sleeping friends or relatives in the vicinity to join you at the breakfast table (or breakfast sofa, no judgement here). Serve with hot coffee, fresh juice and the aforementioned vanilla ice cream to get all those good autumn feelings. Then pull on your wellies and go and kick some crunchy leaves whilst you still can. Winter is coming, people. Make the most of autumn for now. 

Caramel Apple Dutch Baby // Amy Elizabeth

Caramel Apple Dutch Baby // Amy Elizabeth

Caramel Apple Dutch Baby
Serves 4
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For the Dutch Baby
  1. 50g unsalted butter
  2. 2 Granny Smith apples (although any apple will do, really), peeled & cut into slices
  3. 50g light brown sugar
  4. 3 eggs
  5. 160ml semi-skimmed milk
  6. 100g plain flour
  7. 1/4 tsp. cinnamon
For the Caramel Sauce
  1. 125g caster sugar
  2. 2 tbsp. water
  3. 25g unsalted butter
  4. 75ml double cream
For the Dutch Baby
  1. Preheat the oven to 200C.
  2. Melt the butter in a skillet before adding the apples and sugar. Leave over a medium heat, stirring occasionally for around 5-7 minutes until the apple slices have softened and are fully coated.
  3. Meanwhile, whisk together the eggs and milk until combined, before adding the flour and cinnamon. If possible, use an electric mixer to whisk together - the more air you have in the batter, the better!
  4. Make sure the apples are in one layer (or thereabouts) on the bottom of the skillet and pour the batter on top. Quickly transfer to the oven.
  5. Bake for 18-20 minutes until your Dutch baby is all puffed up and golden brown! Serve immediately with caramel sauce.
For the Caramel Sauce
  1. Mix together the sugar and water in a saucepan. Place on a medium-high heat and heat until the sugar has dissolved.
  2. Turn up the heat and boil for 4-5 minutes until the mixture has turned a deep caramel colour. Do not stir!
  3. Remove from the heat and add the butter and cream. Stir together until smooth and leave to cool.
Notes
  1. If you don't have a non-stick skillet available, you can cook the apples in a frying pan and transfer to a pre-heated oven-proof dish before adding the batter.
Adapted from Food52
Adapted from Food52
Amy Elizabeth http://amyliz.co.uk/
Caramel Apple Dutch Baby // Amy Elizabeth

 

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Easy Rum Chocolate Truffles

easy chocolate truffles

I think we can all agree that chocolate is one of the best things about being a human. It’s sweet, creamy, delicious, and it fights off Dementors. Or something. Either way, it’s a total winner and I, for one, cannot get enough. Dark, milk, white, it doesn’t really matter; I will happily eat a block of chocolate all to myself. However, in an effort to be a little healthier in my old(er) age, I have been choosing quality over quantity. It’s not quite as fun as gorging on a bar of Galaxy whilst watching Bridget Jones’ Diary, or some other such cliché, but it has its perks. Like these truffles. Just three ingredients and a little bit of love, and you have yourself some more-ish, decadent truffles. They’re very rich, which means that even the likes of me and my chocolate addiction can only manage a couple at a time. So it’s really a win-win. Mouthfuls of rum-my, chocolate-y goodness and you can still say you’ve made a healthy choice. Or thereabouts. When it comes to my health, I’m aiming for better, not best. I will never be the girl that turns down chocolate, especially when it tastes as good as these. 

rum truffles recipe

Easy Chocolate Rum Truffles
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Ingredients
  1. 200g good-quality dark chocolate (70% cocoa or above)
  2. 70ml coconut milk
  3. 2 tsp. rum (optional)
  4. cocoa powder for dusting
Instructions
  1. Break up the chocolate into small pieces or, even better, chop it up. The smaller the pieces are, the quicker and better they will melt! Place in a medium-sized bowl and set aside.
  2. In a small saucepan, heat the coconut milk until it's warmed through and just simmering. Pour over the chocolate and cover with a tea towel.
  3. Leave for 5 minutes, then uncover and add the rum, if using. Stir together until the mixture is smooth. If you are struggling, place the bowl over a pan of lightly simmering water to melt the remaining chocolate, or zap in the microwave for 10 seconds at a time.
  4. Cover with cling-film and place in the fridge for 2-3 hours until solid.
  5. Using a tablespoon, scoop small balls of mixture and then quickly roll and shape them into truffle shape!
  6. Place your cocoa powder on a plate and roll the truffles around lightly until coated.
  7. Enjoy!
Notes
  1. Store your truffles in the fridge to keep them fresh and stop them from melting into a sticky mess, but bring them out 10-15 minutes before you want to eat them.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Amy Elizabeth http://amyliz.co.uk/

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Apple and Blackberry Galette

Apple and Blackberry Galette

Blackberrying with my Dad is one of my favourite childhood memories. He seemed to me to be the oracle of blackberries, always knowing when and where we could find bushes of ripe berries. Once a year we would set off into the Kentish countryside, armed with empty ice cream tubs ready to bring back a haul. We would clamber amongst long grass, pricking ourselves on the brambles and staining our fingers purple. It’s engrossing work, picking blackberries. You can easily lose hours finding and selecting the best berries, and we would come back with piles of them, ready to be made into crumbles throughout the winter. 

Apple and Blackberry Galette

I’ve not been blackberrying for years, but I always think of those afternoons at this time of year. I’ve spotted a few rogue berries on the side of the road, but I don’t really know where to go for proper blackberrying around these parts. Luckily, we have a lovely greengrocers just down the road who have done the work for me so that I can still make this pie. Galettes are the easiest kind of pie – they’re *supposed* to look rustic and thrown together, which means more time eating and less time trimming pastry. Put this bad boy on your autumn bucket list – you won’t regret it. 

Apple and Blackberry Galette

Apple and Blackberry Rye Galette
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For the pastry
  1. 100g rye flour
  2. 150g white flour
  3. 125g cold unsalted butter, cubed
  4. 2 tbsp. light brown sugar
  5. pinch of salt
  6. 1 egg yolk
  7. 20ml ice cold water
For the filling
  1. 2 eating apples, cored, peeled & sliced
  2. 200g blackberries
  3. 4 tbsp. light brown sugar
  4. juice of 1/2 lemon
  5. 50g ground almond
  6. 1 egg, beaten
  7. Demerara sugar
Instructions
  1. Sift the flours and salt together into a mixing bowl, and add the grains at the bottom of the sieve. Rub the butter into the flour until it resembles breadcrumbs.
  2. Rub in the sugar and add the egg yolk. Mix together until the pastry comes together into a ball, gradually adding the water if needed.
  3. Shape into a disc and wrap in cling film. Chill in the fridge for at least an hour.
  4. Roll out the pastry into a circle about 30cm wide. Place on a baking sheet covered in baking paper.
  5. Toss the apple slices, blackberries, lemon juice and 2 tbsp. sugar together in a bowl.
  6. Cover the middle of the pastry circle with the ground almonds and 2 tbsp. sugar, leaving a 5cm-ish border. Place the apple and blackberry mix on top of the almonds, leaving any liquid behind in the bowl where possible.
  7. Fold the sides of the pastry around the fruit. Patch together if you get any cracks - it's fairly malleable!
  8. Place the tray in the fridge for a further 30 minutes.
  9. Preheat the oven to 170C. Brush the pastry with beaten egg and sprinkle with Demerara sugar.
  10. Bake for 50-60 minutes until the pastry is golden and the fruit is tender.
  11. Serve warm with cream or ice cream, or at room temperature.
Adapted from The Telegraph
Adapted from The Telegraph
Amy Elizabeth http://amyliz.co.uk/

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Rhubarb & Ginger Crumble

Rhubarb and Ginger Crumble

Fruit crumble is the ultimate winter pudding. Sweet, stewed fruit topped with crunchy crumble topping and drowned in creamy custard. It’s a party in your mouth, and all the best flavours and textures are invited. Growing up, our crumbles were always apple & blackberry flavoured, occasionally with blackberries that we’d picked ourselves. Blackberrying with my Dad is one of my favourite childhood memories, and I keep meaning to go again every year. Be a darling and remind me of that at the end of summer, would you? We would come back with a glut of those purple gems, with pricked fingers and ruddy cheeks, like we’d walked straight out of an Enid Blyton novel, and they would get frozen and used for crumbles all winter long. 

This crumble, however, is made with a fruit I avoided for years. As a child I would often take a dislike to something on sight, with no rhyme or reason behind it, and would refuse all iterations of it out of stubbornness. More often than not, those once hated foods have now become my favourites – asparagus is one of them, rhubarb the other. Rhubarb is a glorious thing, and since Yorkshire is home to some of the UK’s greatest rhubarb, this crumble was a natural progression. Incidentally, although we spent all that time making apple crumbles, my Dad actually loves rhubarb. I’ll probably make this for him soon enough; rhubarbs are in season right now and I can’t get enough of those wonderfully tart, beautifully pink stalks. I urge you to go out and get yourself some, and bake it into this crumble. The little hint of heat from the ginger is a dream, I assure you. 

Rhubarb and Ginger Crumble

Rhubarb & Ginger Crumble
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For the filling
  1. 400g rhubarb, chopped into 1-2cm chunks
  2. 80g caster sugar
  3. juice of 1/2 orange
  4. 2 pieces of stem ginger, finely chopped
For the topping
  1. 80g plain flour
  2. 80g unsalted butter, cut into 1cm cubes
  3. 60g oats
  4. 50g light brown sugar
Instructions
  1. Put the rhubarb, sugar, orange juice & chopped ginger into a saucepan. Simmer over a low heat for around 15 minutes until the rhubarb has softened but not entirely lost its shape. Taste and add some extra sugar if it's too tart for you.
  2. Drain most of the liquid and transfer the fruit to a baking dish.
  3. Preheat the oven to 180C.
  4. In a mixing bowl, rub together the flour and butter until it resembles breadcrumbs. Stir through the sugar and oats until everything is combined. Pour the crumble on top of the fruit and level out so it's an even layer.
  5. Bake for 30-35 minutes until the topping is golden brown.
  6. Serve with custard or double cream.
Amy Elizabeth http://amyliz.co.uk/
Rhubarb and Ginger Crumble

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Easy Chocolate Fudge

Easy Chocolate Fudge

I have dreams of opening a chocolaterie. This is a new dream, borne of reading ‘Chocolat’ too many times, and certainly not one that is likely to come to fruition any time soon, my chocolate-making skills being what they are. But the thought of being surrounded by the smell of melting chocolate all day, tying boxes of treats with luxurious ribbons and spreading joy with truffles and caramels is definitely a tempting one. To keep the dream alive, I bought the ‘Chocolat’ recipe book and satisfied my chocolate cravings by losing myself in its pages and then opting for the simplest recipe – Chocolate Fudge. I’ve made three batches so far, with different ratios of dark/milk chocolate, and each one has been devoured by colleagues, friends and, um, me within hours of opening the tin. It’s just irresistible. If you’re looking for an easy DIY present for Christmas, or just fancy putting a smile on someone’s face, make this fudge, and be sure to snaffle a few pieces before you give it away. 

Easy Chocolate Fudge

Easy Chocolate Fudge
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Ingredients
  1. 300g dark chocolate
  2. 100g milk chocolate
  3. 397g sweetened condensed milk
  4. 25g unsalted butter
  5. 100g icing sugar
  6. 40g cocoa powder
Instructions
  1. Line a square baking tin with baking paper and leave to one side.
  2. Place the chocolate in a bowl over a saucepan of simmering water and leave to melt, stirring occasionally. Remove from the heat when fully melted.
  3. In a separate saucepan, gently heat the butter and condensed milk until the butter is melted and the mixture is warmed through.
  4. Mix together with the chocolate. Sift the icing sugar into the bowl and stir together until fully combined.
  5. Pour the mixture into the prepared baking tin and use a knife to smooth the top. Place in the fridge for at least an hour until set.
  6. Remove the fudge from the fridge and cut using a knife warmed under the hot tap for a minute (it helps cut through). Dust with cocoa powder and enjoy!
Adapted from Joanne Harris & Fran Warde
Amy Elizabeth http://amyliz.co.uk/

 

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Croissant & Cranberry Pudding

Croissant and Cranberry Pudding // Amy Elizabeth

It’s Christmas time, which means that in offices everywhere people are bringing in dishes covered in foil and tupperware boxes filled with goodies to share. There’s something about buffet-style dining in the office that makes work feel festive – and this year I have coerced my colleagues into doing this three times in the name of Christmas cheer. Last Friday was the pre-Christmas-party fuddle (food huddle, for the uninitiated), yesterday was the big one – Christmas Jumper Day + Secret Santa + Festive Fuddle – and another is planned for the day before we ‘break up’ for Christmas. I appreciate their efforts, I really do – it’s not always easy to think of what to bring (some variation on beige food is always appreciated – cheese straws never go down badly) and to find time to cook or bake something in the evening before work the next day is no mean feat. 

Flapjacks // Amy Elizabeth

Mince Pies // Amy Elizabeth

Gingerbread Men // Amy Elizabeth

This Croissant and Cranberry Pudding was my contribution, but it would probably be better served as a dessert after an enormous roast, when you’re not sure you can fit anything else in but somehow you can manage a pudding covered in custard. It’s a festive variation on a bread & butter pudding – the croissants make it sweet and the cranberries add a delicious tartness to cut through the creamy, spongy goodness. Sprinkle some demerara sugar on top for a crunchy crust and you’ve got a total winner of a dessert. Side note: it’s also pretty good as an indulgent breakfast, microwaved for one minute and covered in cream. It’s December, it’s allowed.  

Croissant and Cranberry Pudding // Amy Elizabeth Croissant and Cranberry Pudding // Amy Elizabeth

Croissant and Cranberry Pudding
Serves 8
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Ingredients
  1. 100g fresh cranberries
  2. 100g mixed peel
  3. 50g golden caster sugar
  4. zest of 1 lemon
  5. 6-8 croissants, slightly stale, torn into pieces
  6. 100g unsalted butter, melted
  7. 2 large eggs
  8. 300ml double cream
  9. 150ml semi-skimmed milk
  10. 1 tbsp. vanilla extract
  11. 4 tbsp. demerara sugar
Instructions
  1. Mix together the cranberries, peel, caster sugar and lemon zest in a bowl and leave to one side.
  2. In a separate bowl, cover the croissant chunks in melted butter and mix together to ensure an even covering. Leave for 5 minutes to soak in.
  3. In an ovenproof dish, layer the croissants and the berry mix - starting and ending with a layer of croissants. There's no precise science to this so it can be a bit haphazard!
  4. Whisk together the eggs, cream, milk and vanilla extract until they form a smooth custard. Pour over the pudding.
  5. Cover and leave to stand for at least an hour.
  6. Preheat the oven to 180C.
  7. Uncover the pudding and sprinkle with demerara sugar. Pop in the oven for 30-35 minutes until the pudding has puffed up slightly and gone golden brown.
  8. Serve warm with cream, custard or ice cream.
Adapted from Mary Berry
Adapted from Mary Berry
Amy Elizabeth http://amyliz.co.uk/

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Salted Caramel Chocolate Pots

Salted Caramel Chocolate Pot // Amy Elizabeth

Thanks to various chick lit books and magazine articles, dinner parties always seemed like the bastion on adulthood to my teenage self. I was determined to become a perfect dinner party host; it seemed like the ideal social activity – wine, food and good friends, and all in the comfort of your own home (although there is the small issue of the washing up).

In many ways, adulthood is not how I imagined it, but my one true disappointment is the lack of dinner parties that I was promised. My minuscule dining table just doesn’t lend itself to sophisticated gatherings, and sadly the invites to other’s houses are also few and far between. Dinner is often offered, but a dinner party is scarce to materialise. Which may explain why a large dining room is top of my house-hunting wish list for when the time comes… 

Salted Caramel Chocolate Pot // Amy Elizabeth

That being said, this is a perfect dinner party dessert if you are lucky enough to be involved in such things. It also makes a decadent weeknight dessert if you’re a food blogger who happens to have made a batch of them. They take mere minutes to whip up (you could even cheat and use ready-made caramel sauce if you’re in a rush) and will store nicely in the fridge ready to serve to your guests. Whilst I hesitate to be the first to mention Christmas dinner, these would also be a lovely Christmas Day dessert – make them on Christmas Eve and then gorge yourself silly with very little stress. I know salted caramel is horrible in fashion right now, but there’s a very good reason for it – and there will be few who can resist these gooey, creamy desserts when placed in front of them… 

Salted Caramel Chocolate Pot // Amy Elizabeth

Salted Caramel Chocolate Pots
Serves 4
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For the caramel
  1. 65g granulated sugar
  2. 3 tbsp. water
  3. 10g unsalted butter
  4. 3 tbsp. double cream
  5. 1/4 tsp. vanilla extract
  6. 1/4 tsp. flaked sea salt
For the chocolate
  1. 25g unsalted butter
  2. 200g milk chocolate
  3. 200ml double cream
  4. Flaked sea salt
For the caramel
  1. In a saucepan over a medium-high heat, mix together 65g sugar and 3 tbsp. water until the sugar has dissolved. Set the spoon to one side and continue to boil until the mixture is a golden-brown colour; resist the urge to stir and swirl the mixture in the pan instead when necessary.
  2. As soon as you have the desired colour, remove from the heat and add the butter. Swirl the saucepan to incorporate and then stir in the cream.
  3. Add the salt and vanilla extract and stir until smooth.
  4. Pour a quarter of the mixture into each ramekin so the bottom is covered and set aside to cool.
For the chocolate
  1. In a bowl over a simmering pan of water, melt together the butter and chocolate.
  2. Once melted, stir in the cream and mix together until smooth. Transfer the mixture to a jug.
  3. Pour over the caramel in the ramekins until full.
  4. Pop in the fridge for half an hour to cool, and then sprinkle over the sea salt. Return to the fridge for another couple of hours until fully set.
Amy Elizabeth http://amyliz.co.uk/

 

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White Orange Chocolate Mousse – The Cheat’s Version

white chocolate mousse

I’ve been making this white chocolate orange mousse for years now. It’s maximum wow factor with minimum effort. If you’re looking for a dessert for a dinner party or a special occasion, you can’t got wrong with this. Just a few ingredients and a quick whizz of a hand whisk and you’re looking at a delicious, creamy, chocolatey mousse that will have guests cooing at your culinary skills, whilst you smugly insist that really, it was no trouble. Because really, it’s no trouble.

orange zest

White Orange Chocolate Mousse (Serves 4) 

You’ll need:

  • 200g white chocolate
  • 200ml double cream
  • zest of one orange
  • knob of unsalted butter
  • splash of water

1. Pop the chocolate (broken up into chunks), the butter and water into a bowl on top of a saucepan of boiling water. Stir until melted together and remove from the heat.

2. Whisk the double cream until stiff. I used an electric mixer, but you can use a hand whisk if you don’t have one – it just takes a lot of arm power and a lot of time!

3. Add the zest.

whipped cream and orange zest 4. When the chocolate has cooled to body temperature (ish), fold in the cream – try not to knock too much air out, but you can always give it another quick whizz with the whisk if necessary.

5. Pour into ramekins and leave in the fridge to set for a few hours.

white choc mousse 6. Serve with a dusting of cocoa powder, dark chocolate shavings, candied orange peel, or whatever else takes your fancy. It’s very sweet, so you don’t need a lot per serving!

eating mousse

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