Last week I found these wonderful recipes of sweet spreads by Rachel Khoo. Because it is way too dangerous to make these for just the two of us (too delicious to not eat everything by
I made three different spreads: salted caramel, white chocolate with lavender and dark chocolate with earl grey. Just found out that this cookbook is only available in Dutch and French (sorry English guys!), you can find the Dutch version here and the French version here.
Salted caramel is our favourite, it's so delicious! I used it as a spread for my sandwiches at lunch, but you could also use it for your pancakes or as a dip for biscuits or apple slices for a lovely afternoon treat. I'm sharing the recipe with you, so you can make some at home, yum!
ingredients
225 grams of suger
120 ml water
125 ml whipping cream
100 grams of butter
1 teaspoon seasalt
- heat the sugar and water in a pan. Stir occasionally, so that the sugar dissolves, but leave it alone as soon as the sugar is dissolved, otherwise it will crystallize (difficult, I know)
- when the caramel starts to turn a golden brown, add the whipping cream and salt (they say that it takes 5 to 10 minutes, but it feels like ages, at least, for me it does). Let it boil for 5 minutes while you constantly stir. Pay attention when it starts to brown, because at that point it tends to burn quickly.
- when the caramel has a nice brown colour and thickness, remove from heat and let it cool for 10 to 15 minutes in the fridge.
- beat the butter until creamy and stir into the cooled caramel
- pour the caramel in sterilized glass jars. The caramel can be kept up to two weeks, when you keep them in the frigde.
leuk zo snel een nieuw onderwerp!
ReplyDeleteEet smakelijk...
Klinkt goed en super leuk!!! Thanks Fay voor de tip!
ReplyDelete