Salted butterscotch whip
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Skip to ingredients
- 100g soft dark brown sugar
- 50g unsalted butter
- 200ml whole milk
- 1 tsp sea salt flakesplus a few flakes to garnish
- 1 tsp vanilla extract
- 1 tbsp mixed to a paste with 1 tbsp of cold whole milk cornflour
- 300ml double cream
Nutrition: per serving
- kcal617
- fat52.5g
- saturates32g
- carbs32.3g
- sugars27.9g
- protein3.1g
- salt1.3g
Method
step 1
Melt the sugar and butter in a heavy-based pan over a medium heat, stirring frequently. Once fully melted, stir through the milk, add the salt and vanilla, and bring to the boil. Pour in the cornflour and milk paste, whisking until smooth and thickened. Scoop into a bowl and press the surface with a sheet of clingfilm to stop a skin forming. Cool completely.
step 2
Once the caramel custard is cold, pour the cream into a bowl and whisk to soft peaks. Use a large metal spoon to lightly but thoroughly fold the custard though the cream. Divide between serving cups or glasses and chill in the fridge for an hour before serving, then sprinkle a few flakes of sea salt on the top of each whip.
