Salt Caramel Pot De Creme Recipe
whipped creme fraiche, espresso biscotti, berries
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Ingredients
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Pots de Crème
Whipped Crème Fraîche
Espresso Biscotti
Berries
Method
Pots de Crème
- 1
Prepare the Caramel
In a saucepan, combine sugar and 1/4 cup of water. Cook over medium heat, swirling occasionally, until the sugar dissolves. Increase the heat and cook until the mixture turns a deep amber color. Remove from heat and carefully stir in heavy cream and salt until smooth.
- 2
- 3
Bake
Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (165°C) for about 30-35 minutes, or until set. Remove and chill in the refrigerator.
Whipped Crème Fraîche
- 4
Whip the Crème Fraîche
In a mixing bowl, combine crème fraîche, powdered sugar, and vanilla extract. Whip until soft peaks form. Refrigerate until ready to serve.
Espresso Biscotti
- 5
Make the Dough
Preheat the oven to 350°F (175°C). In a bowl, mix flour, sugar, baking powder, espresso powder, and salt. In another bowl, whisk the eggs and then combine with the dry ingredients. Stir in chopped almonds.
- 6
Shape and Bake
Shape the dough into a log and place on a baking sheet. Bake for 25-30 minutes until firm. Let cool slightly, then slice into biscotti pieces and bake again for 10-15 minutes until golden. Cool completely.
Assembly
- 7
Serve
In serving dishes, layer the salt caramel pot de crème, top with a dollop of whipped crème fraîche, and serve with espresso biscotti and mixed berries on the side.
