Munchies and Munchkins. And so once Sylvia was finally asleep I made one. It was so thin and I was tired. Finally I reasoned it would cool on the pannetone.
- I will make the caramel sauce further ahead so it thickens more.
- I will do on top layer not two layers of custard and I will not use a tub of custard that is too soft (and will remember that is probably better to have had a look in the tub before making the trifle).
- I will fry fresh apple slices in butter and brown sugar to caramelise them.
- Finally on top will be a heap of caramelised walnuts (1/2 cup walnuts and 1/4 cup brown sugar on the fry pan) with fudge chunks tumbling over them and caramel sauce drizzled all over.
haggis tacos and it was such a mess. I think the best bit was that I was really proud of my salted caramel sauce. I could have just had the sauce and been very happy. It was great drizzled over the trifle. Then I had to lie on the couch and groan because I was so very full. We forgot to put brandy cream on E's serving but I think he was so full he didn't mind.
More chilled desserts from Green Gourmet Giraffe:
Caramel chocolate cheesecakes
Choc-nut banana and fruit kebabs (gf, v)
Pine-berry fruit salad (gf, v)
Strawberry soup (gf, v)
Vegan peach cheesecake (gf, v)
Caramel apple trifle
An original Green Gourmet Giraffe recipe - work in progress
1/2 pannetone, cut into chunks
1/2 cup apple juice
2 cups salted caramel custard
400g tin of pie apples, drained
1 batch caramel sauce (see recipe below)
Line the bottom of a serving bowl with pannetone. Pour apple juice over pannetone then pour 1/2 cup of caramel on top. Now arrange apple slices to cover the pannetone. Pour 1/2 cup of caramel over the apple. Pour custard on top. Refridgerate overnight (or at least a few hours). Scatter with fudge chunks before serving.
Salted caramel sauce
Adapted from Munchies and Munchkins
75g soft brown sugar
75g caster sugar
75g golden syrup
3/4 cup cream
1 tsp of sea salt
Cook brown sugar, castor sugar, golden syrup and butter in a medium saucepan until melted over medium low heat. Reduce heat to low and cook for about 10 minutes until slightly darker and bubbly. The sugar should have mostly melted when you hold up a spoon.
Remove from heat and stir in cream. Return to heat for a few minutes to warm it up (but not bring to the boil). Stir in the salt about 1/2 tsp at a time and tasting as you go. It will be very thin but will thicken as it cools and will be quite thick in the fridge.
On the Stereo:
Swell Season - self titled