Salted Caramel & Almond Nibs
Is it too sweet?
That's the question we always get when we recommend the caramel flavour. But we make our own caramel sauce to ensure that it is not as sweet as what you might be used to. The sauce is beautifully caramelised, with a nice touch of butter and seasoned with a pinch of rock salt.
This dessert is made of layers of vanilla soft cake, caramel mousse with a dollop of caramel, garnish with some almond nibs on the top.
Freezer: Up to 5 days (leave to thaw for 10-15mins before consumption)
Chiller: Best consumed by the next day