I now have an obsession with salted caramel. Anything on a menu which states ‘salted caramel …’ I immediately order and am guaranteed to enjoy. Who wouldn’t love salty-sugar. I have a niggling feeling that my pull towards salty sweet desserts harks back to my childhood—in Thailand there is an array of salty sweet desserts and sweet snacks to treat your tastebuds. Firstly, there is the salt, sugar, dried chilli mix which is used to dip pieces of unripened mango. This is one of my favourite things, the sour tang of the mango is offset by the salt and sugar then there is the chilli that leaves a spicy burn in the mouth. Secondly, basically all of the coconut based desserts (mango and coconut sticky rice, mung beans in coconut milk, pumpkin in coconut milk) have base flavours of salt and sugar. I think these two are a matched made in heaven and when I saw this recipe on David Lebotovitz’s website, I was salivating on the keyboard.
The recipe takes a long time to make so be warned. For some reason on one of the hottest days we have had so far, I spent all day making this icecream, cleaning the house then making pavlova. I think when the sun is shining I feel like eating good food all the more.
You can get the recipe from here. I think the next one I will try from David’s site will definitely be the milk chocolate and black pepper. That one really intrigues me and I am pretty sure it would be equally tasty with pink pepper opposed to black peppercorns.
Above is the excruciating long process of melting down the caramelised bits into a smooth liquid … takes a while but it is definitely all worth the wait!
The end result is a delicious flavour sensation of salty sweet buttery goodness. I’d imagine it would go really well with peanut brownies for some reason—will have to try this out next time.