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Sea salt caramel pots

PUBLISHED: 06:43 21 April 2014

Richard Hughes step by step guide February 2012.
Photo by Simon Finlay

Richard Hughes step by step guide February 2012. Photo by Simon Finlay

Archant Norfolk

Sea salt caramel:

225g caster sugar

75ml water

100g butter

100ml double cream

1/2 teaspoon sea salt flakes

Chocolate:

100g caster sugar

2 eggs

2 egg yolks

250g dark chocolate

150g butter

Biscuits:

65g butter

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.

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