serves:4-5
suitable for freezing: yes
calories: 873
fat: 70g
saturated fat: 44g
for the caramel:
– 30g unsalted butter
– 100g light muscovado sugar
– 150ml carton double cream
– ½ level teaspoon salt flakes, plus extra decoration
for the chocolate layer:
– 300ml carton whipping cream
– 200g bar dark chocolate, melted
– few drops of vanilla extract
– 4-5 glasses, for serving
1. To make the caramel: Melt the butter in a pan and add the sugar and cream. Stir the mixture over a low heat until it dissolves, then increase the heat and simmer the sauce until it thickens slightly to a caramel consistency. Off the heat, leave the caramel to cool for about 10-15 minutes. Stir in the salt flakes. Pour the mixture into the serving glasses and leave to set.
2. To make the chocolate layer: Bring the cream to the boil and pour it over the chocolate. Add the vanilla and stir until the mixture is smooth. Pour the chocolate mixture over the caramel and leave to set. Sprinkle salt flakes over each before serving.
Tip from our kitchen: Whizz the chocolate layer with a stick blender to make sure it’s smooth.
| unsalted | non salato |
| muscovado sugar | zucchero muscovado |
| double cream | panna |
| flakes | fiocchi |
| whipping cream | panna da montare |
| melted | sciolto, fuso |
| vanilla extract | estratto di vaniglia |
| to melt | sciogliere |
| to stir | mescolare |
| to dissolve | dissolversi |
| to increase | aumentare, aumentarsi |
| slightly | leggermente |
| consistency | consistenza |
| to pour | versare |
| to bring to the boil | portare a ebollizione |
| smooth | liscio |
| to whizz | mescolare, amalgamare |
