Salted Butterscotch Whip

Aaah, butterscotch, remember this from last time?!  No, you can’t see a theme developing.  Well, maybe just a tiny one.  Yes, I admit it, I’m in love with butterscotch.

Do you remember Angel Delight?  That powdered pudding you whisk with milk, which gives a lovely whipped mousse-like pudding?  Especially the butterscotch flavour one?  Well, this recipe is a home-made version of this.

I saw the recipe for Salted Butterscotch Whip in the March 2018 issue of Olive Magazine. I had to make this!  It is oh, so easy to make, minimal effort and not many ingredients.

The only thing I did differently was that I used light muscovado sugar instead of, as the recipe called for, soft dark brown sugar.

This particular recipe has the addition of some sea salt flakes (that delicious sweet/salty combination).  It is, to cut it down to basics, a cornflour and milk based pudding, but certainly not reminiscent of any of the disgusting wobbly versions I ate as a child.

The butterscotch is made, milk is added and this is all thickened with cornflour.  The mixture is then refrigerated and once cold, softly whipped cream is folded into it.  I made the mistake of over-whisking the cream (unfortunately I seem to keep doing this unintentionally) and so it was slightly too stiff, but nevertheless I managed to combine it with the butterscotch mixture.  I should have piped the pudding into the glasses, as it would have looked so much better, and I should have topped the puddings with a sprinkling of grated dark chocolate……..but, it is ALL about the taste after all, isn’t it!  Now, don’t let’s waste any more time, grab a spoon and join me!

Wherever you are, whatever you are doing, I wish you a peaceful day 🙂

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Author: rockcakesramblings

I'm human. I'm not doing this because I think I'm good enough. I just want to try. Join me for some ranting, food talk, random photos. It's life!

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