Saturday, 21 July 2012

SLOW EXTRA II – What is sweet, salty and slow to make?

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Salted cardamom dulce de leche
Dulce de leche literally means candy made of milk and is said to have originated from Argentina. Our version is sweet, soft, salty and with a crunchy crisp biscuit, this little dessert has it all. Mix it up and try your favourite of biscuit instead of a waffle.
Makes 1 cup

• 1 x 395g can sweetened condensed milk
• ½ teaspoon salt flakes
• ½ teaspoon ground cardamom
• small waffle biscuits and hot milk to serve

1. Preheat oven to 200°C (400°F). Pour sweetened condensed milk into a baking dish, 28 x 18 x 4cm and sprinkle over the salt flakes and ground cardamom, stir through.
2. Cover the baking dish tightly with foil and place into a larger baking dish.  Pour in enough water to come ¾ of the way up the side of the smaller pan to create a bain-marie.
3. Bake in the oven for 1 ¾ hours or until the sweetened condensed milk is golden brown in colour. Top up the water in the bain-marie every ½ an hour or as the water evaporates.
4. Whisk the dulce de leche until smooth and store in a jar in the refrigerator for up to one month. Spread between waffle biscuits and serve with warm milk as a perfect midnight snack.

food dept. tricks: Smear a couple of tablespoons in a tall glass and top with milk and scoop of vanilla ice cream for a delicious caramel shake.
• Use this recipe anywhere you would use caramel – tart fillings, cake fillings, on waffles or pancakes or simply over ice cream.


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