Sweet Tooth Experiments

Tag Archives: salted caramel

Ricotta Ice-Cream with Burnt Salted Caramel

Posted on Posted in Ice-cream & Sorbet .

Ricotta Ice-Cream with Burnt Salted Caramel

Ricotta Ice-Cream with Burnt Salted Caramel recipe

This recipe was actually created from taking 2 of my former recipes (my Cheese Ice-Cream Cake and my Churros Chocolate Caramel Cake) and to an extent combining them together.

From these former recipes, my ricotta ice-cream is absolutely amazing and my caramel sauce the perfect consistency, taste and texture.

This ice-cream can be enjoyed with pudding or cake etc, or as the star of its own show.

Moreish, quick, super easy and impressive this treat will impress!

 

Ingredients:

Ice-cream:

  • 450g ricotta cheese
  • 300ml sweetened condensed milk
  • 3 tsn vanilla extract
  • 450ml thickened cream
  • 60ml liquor (optional, I used butterscotch schnapps)

Caramel:

  • 100g white sugar
  • 15ml water
  • 90ml cream
  • 35g brown sugar
  • 1/8 tsn ground salt

 

Method:

  1. In a food processor blitz the cheese, condensed milk and vanilla until smooth and creamy.
  2. Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
  3. Stir the 60ml of liquor into the cheese mix until well combined.
  4. Spoon the cheese mix into a tin and place in the freezer for 30 minutes to firm.
  5. Meanwhile make the caramel by placing the white sugar and water into a saucepan on a high heat, stirring until the sugar has dissolved.
  6. Now leave the mix without stirring until the sugar syrup is a golden brown colour, take off the heat.
  7. Add the brown sugar, salt and cream to the sugar syrup mix and stir with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
  8. Once the caramel is cooled fold through the ice-cream and place the ice-cream back into the freezer to completely set.
  9. Scoop and enjoy!

 

 

Dark Chocolate and Lemon Bombe recipe

Step 2

Spiced Sweet Potato Bourbon and Caramel Cake recipe
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Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 7

 

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Golden Syrup Pecan and Caramel Mini Cheese Cakes

Posted on Posted in Cakes .

Golden Syrup Pecan and Caramel Mini Cheese Cakes

Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

Golden syrup would have to be one of my favorite flavors, it’s the whole reason I eat Anzac biscuits!

I wanted to make a cake with this flavor as the key feature, but to also have a range of textures and additional flavor tones that compliment the luscious golden syrup. Ultimately I wanted to create a golden syrup flavor bomb profile paring.

After playing around with a few spices, nuts and essences I had the ingredient pairing I was looking for.

The after taste and texture of pecans and the salty and sweet combo of salted caramel worked wonderfully with the golden syrup.

After deciding the syrup cake (experiment 1) was delicious but way too super super sweet I opted for a cheesecake instead to tone down the sweetness and add some creaminess to the pecan crunch.

Adding in an Anzac inspired base connected all the flavors and textures together.

 

Ingredients:

Base:

  • 30g ground pecans
  • 80g Anzac biscuits
  • 40g butter
  • 15g golden syrup

Filling:

  • 150g sugar
  • 40ml water
  • 250g cream cheese
  • ¼ tsn salt
  • 2 tsn salted caramel essence
  • 1 egg

Pecans:

  • 20g butter
  • 40g brown sugar
  • 20g golden syrup
  • 110g pecans

Method:

  1. Pre-heat the oven to 175c degrees and line an 8-cupcake tin with large cupcake patties.
  2. Spray the patties with oil spray.
  3. Place all the base ingredients into a food processor and blitz until the mix resembles breadcrumbs.
  4. Spoon the base mix into the patty cases evenly and using the back of a spoon press down to flatten.
  5. Place the tin in the fridge.
  6. Next make the caramel by placing the water and sugar into a saucepan on a high heated stove top.
  7. Stir the mix until the sugar has dissolved then leave to boil until the mix becomes a golden brown colour.
  8. Remove off the heat and using a hand whisk beat 100g of the cheese until the mix is smooth.
  9. Transfer the mix into a bowl and add the remaining cheese, salt and the essence, whisk with electric beaters until the mix is smooth.
  10. Add the egg and beat until well combined.
  11. Spoon the mix evenly into the patties on top of the base, flatten the mix with the back of a spoon.
  12. Place the tin into the oven and bake for 20 minutes or until the top of the cakes are firmish to touch.
  13. Meanwhile make the pecan topping by placing the butter, sugar and syrup in a bowl and on high in the microwave until the mix is boiling, stir.
  14. Diced the pecans and add into the sugar mix, stir.
  15. Once the cakes are done take them out of the oven and spoon the pecan mix over the top of the cakes evenly.
  16. Place the cakes back in the oven for an additional 20 minutes.
  17. Once time is up remove the cakes from the oven and leave aside to cool.
  18. Place the cakes in the fridge for 4 hours to completely set.
  19. Dust the cakes with icing sugar and serve the cakes with a dollop of thickened cream if desired.

 

Note:

  • I have placed the cakes in the freezer for 2 hours to completely firm then removed the patty cases.
  • If you don’t have caramel essence you can substitute with vanilla essence.

 

Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe
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Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe
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Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

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Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

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Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe
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Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

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Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

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Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

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Baked Ice-Cream Cake

Posted on Posted in Cakes .

 Baked Ice-Cream Cake

Baked Ice-Cream Cake Slice recipe

For ages I have been meaning to make a cake that is the simplest to make imaginable. A cake that is fool proof and has only a few steps so my ‘not so savvy’ baker friends can produce a successful creation.

Now I have baked with many liquid ingredients over the years, soda, yoghurt, cordial, alcohol you name it so it’s no surprise that I have gone down the melted ice-cream avenue for this recipe.

However this is not as silly as it sounds. Ice-cream is made of cream/milk, eggs, sugar (sometimes vanilla and salt). Looking at these ingredients these are all core ingredients in a cake batter where all that is missing is the flour….So if I melt my favorite ice-cream and mix it with flour I could produce the most simplest, fool proof, amazing tasting, flavor adaptable (use which ever ice-cream you desire) 5 minute cake.

Hello success!

Baked Ice-Cream Cake Slice recipe
 

Ingredients:

Cake:

  • 500g ice-cream (I used Salted Caramel Popcorn flavour)
  • 225g flour

Icing:

  • 330g ice-cream
  • 160g butter
  • 180g icing sugar

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the ice-cream in a bowl and leave to melt completely.
  3. Add the flour to the melted ice-cream and with a hand whisk stir until well combined.
  4. Pour the mix into the cake tin and bake for 35 minutes or until a skewer inserted in the center comes out clean.
  5. Meanwhile to make the icing place the ice-cream in a saucepan on the stove on a high heat.
  6. Stir for 5 minutes until the mix becomes a thick caramel, set aside.
  7. Beat the butter and icing sugar for 2 minutes until light and fluffy.
  8. Add the cooled caramel and using the electric beaters again beat until well combine and fluffy.
  9. Once the cake is cooked leave in the tin for 5 minutes then on a cooling rack.
  10. Once the cake is cooled cut in half horizontally and top each cake layer with the icing.
  11. Place one layer on top of the other and enjoy.

 

 

Baked Ice-Cream Cake Slice recipe
Step 4

Baked Ice-Cream Cake Slice recipe

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Baked Ice-Cream Cake Slice recipe
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Baked Ice-Cream Cake Slice recipe
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Baked Ice-Cream Cake Slice recipe
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Cordial Cake recipe
Cordial Cake recipe

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