Serves 4
Salted Caramel Cream
110g caster sugar
95g cream
70g unsalted butter
Salt (pinch)
Crumble
2 capsules of Caramelito (2x 40mL)
40g caster sugar
40g ground almonds
25g plain flour
10g cocoa powder
Salt (pinch)
35g unsalted butter (melted, cooled)
Vanilla Ice Cream
Scald cream, set aside. Dry caramelise sugar and dissolve thoroughly until golden brown. Add caramel to cream and simmer for 30 seconds. Whisk in butter and cool.
Mix crumble ingredients in a bowl with ground Caramelito and bake for 20 mins in 165°C oven. Pour salted caramel cream into a glass and then place a scoop of vanilla ice cream on top.
To finish pour hot Nespresso Variations Caramelito coffee on top of ice cream and sprinkle with crumble.
