Page 224 - COMING UNSTUCK by Sara tuck
P. 224
salted caramel These are not the things
to serve to your friend on
cheesecake bites a diet – hard-core sweet and
calorie-laden they are pretty
outrageous. Perfect.
Makes 35 Line the base and sides of a 20cm x 30cm (8 in x 12 in) slice
tin with baking paper. Put 100g (3½ oz) of the pretzels in
170g (6 oz) mini pretzels a food processor with the digestive biscuits or Graham crackers
200g (7 oz) digestive biscuits and whizz to form fine crumbs. Add the melted butter and
or Graham crackers whizz again until the mixture becomes dark and moist. Tip the
120g (4 oz) melted butter crumbs into the prepared tin and use the back of a tablespoon
4 sheets Equagold Fine Leaf to smooth and compact the surface. Put the base in the fridge
Gelatine Gold Grade sheets to chill while you prepare the filling.
(equivalent to 60g/2 oz
powdered gelatine) Cut the gelatine sheets in half, put them in a bowl and cover
1 cup salted caramel sauce them with cold water. While the gelatine soaks for 5 minutes,
(see p241) put ¾ cup of the caramel sauce into a small pot or microwave-
750g (1½ lb) cream cheese, proof jug and heat until just simmering. Squeeze the excess
at room temperature water from the gelatine sheets, add to the hot caramel and
395g (14 oz) can caramel whisk until they are fully dissolved. Roughly chop the cream
sweetened condensed milk cheese and place in a clean food processor with the caramel
or dulce de leche sweetened condensed milk or dulce de leche and whizz together
1 tsp sea salt (optional) until smooth. Add the caramel and gelatine mixture and whizz
again until combined. Pour the filling onto the prepared base
and chill for 6 hours or until set, and up to overnight. To serve,
decorate with remaining pretzels and slice into pieces. Optional
– drizzle with a little extra caramel sauce and a sprinkling of sea
salt when serving.
If using powdered gelatine please refer to instructions for use
on packet.
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