Sea salt caramel pots
PUBLISHED: 06:43 21 April 2014
Sea salt caramel:
225g caster sugar
100ml double cream
1/2 teaspoon sea salt flakes
100g caster sugar
2 egg yolks
250g dark chocolate
60g caster sugar
95g plain flour
1 Prepare the shortbread biscuits. Cream the butter and the sugar together. Add the flour. Turn out on to a floured surface and knead gently to bring the dough together. Rest for 20 minutes.
2 Roll out.
3 Cut the biscuits, place on a parchment lined tray and place in the freezer. Leave for 15 minutes before baking, straight from frozen at 180C for approximately 12 minutes until lightly coloured. Sprinkle caster sugar. Allow to cool.
4 Heat the sugar, water and butter until its begins to caramelise and colour. Stir frequently.
5 Add the cream and the sea salt flakes.
6 Pour into the base of the ramekins.
7 Prepare the chocolate mixture. Melt the chocolate with the butter over a pan of hot water, ensuring the
mixture doesn’t get too hot.
8 Stir frequently.
9 Whisk the eggs, egg yolks and sugar over a pan of hot water. Whisk until double in volume and pale in colour.
10 Pour in the chocolate mixture.
11 Beat well.
12 Pour into the ramekins, on top of the caramel.
13 Chill for 30 minutes before serving with the biscuits.