SALTED CARAMEL CHOC POTS
Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions
Provided by Sarah Cook
Categories Dessert, Dinner
Time 35m
Yield Makes 2
Number Of Ingredients 7
Steps:
- Mix the caramel with the salt, divide between 2 small glasses and chill.
- Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve.
- Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs.
- To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.
Nutrition Facts : Calories 847 calories, Fat 53 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 79 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium
SALTED CARAMEL POPCORN POTS
Sweet and salty, this decadent dessert is served in individual pots, with a caramel puddle at the base and a creamy panna cotta topping
Provided by Cassie Best
Categories Dessert, Treat
Time 25m
Number Of Ingredients 6
Steps:
- Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.
- Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.
- Mix the caramel with the sea salt - start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.
- Serve each pot topped with a few pieces of toffee popcorn and dive in!
Nutrition Facts : Calories 1446 calories, Fat 118 grams fat, SaturatedFat 72 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 65 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
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