"Can we make Caramel Shortbread?"
And the temperature sky rockets to 30o/c. Standing over a hot vat of sugar didn't appeal.
Cold, soft and creamy caramel slices of Semifreddo sandwiched between a light biscuit base and a snappy chocolate topping is sheer bliss.
80gr soft butter
50gr caster sugar
150gr plain flour
Small pinch of salt
300ml double cream
100ml condensed milk
25ml caramel flavoured syrup (like Monin)
100gr dark chocolate
1, Preheat your oven to 160o/c
2, Make the biscuit base first by creaming the butter and sugar together and fold through the flour and salt until you have a soft dough.
3, Spray a 1lb loaf tin with cake release spray and press in the dough. Bake for 25-30minutes until golden brown. Cool in the tin for 10 minutes before turning onto cooling rack. It is quite fragile. Cool completely.
4, When the biscuit base is completely cold, wash and line the same loaf tin with cling film and carefully place the biscuit base back into the tin.
5, Make the Semifreddo by whipping the cream, condensed milk and caramel syrup together until soft peaks. Top the biscuit with the Semifreddo and smooth out any air bubbles and the top. Cover with cling film and freeze for a minimum of four hours or until solid.
6, When it has set solid, melt the chocolate and butter together, cool slightly and spread over the top. Return to the freezer for ten minutes. Slice and serve.
I'm entering this into the Semifreddo Blue Ribbon Challenge at Crunchy Creamy Sweet and also into Kavey Eats condensed milk Bloggers Scream for Ice Cream challenge.