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I had to whip up a dessert, and quick!  I didn’t have alot of ingredients in the house for desserts, cause we are “dieting”, so this one uses basic ingredients!  My husband proclaimed that this was the best dessert I have made… funny how sometimes the simplest things, can impress the most!  I guess its a win win!

Shortbread

5 tbsp melted butter

1/4 cup sugar

1/ tsp salt

1 egg yolk

1/2 +1/3 cup flour

Mix together butter, sugar, salt and yolk, then slowly incorporate the flour till a dough-like consistency.  Press into a pie pan, or glass 8×8 baking dish.  Bake at 350 for about 10 minutes or till golden around the edges.  Allow to cool on a wire rack.

Salted Caramel

1/2 cup sugar

1/4 cup water

1 tbsp butter

splash of heavy cream

Over medium heat, combine sugar and water in a saucepan.  Let it simmer without stirring. Continue to let it simmer until you see a nice golden color.  Keep an eye on it, cause it can turn from gold to burnt fast!  Splash in the cream.  It will bubble vigorously, you can remove from heat and stir in the butter. I like to pour my caramel through a sieve into a bowl to cool.  (Incase there are any hard bits that don’t break down)  It will seem thin, but will thicken as it cools.  Pour the caramel over the cooled shortbread.  At this point, you can add just about anything.  I cracked fresh sea salt over the carmel and sprinkled a handful of walnuts.  You could use almost any kind of nut.  Macadamia’s would be amazing, maybe with some coconut flakes!  Refrigerate till completely chilled.

Coconut Cream

1 can of coconut milk (refrigerated overnight)

1/4 cup powdered sugar

Open the coconut milk and spoon the thickened portion into a chilled bowl.  Refrigerating the coconut milk will separate the milk into 2 layers.  The thickened white portion will be on top, and a clear, runny liquid will be on bottom.  Reserve the clear liquid for a different recipe, (maybe a coconut curry sauce?) its still good stuff!  Whip the thickened portion and add the powdered sugar till it gains the consistancy of whipped cream.  When your ready to serve, top each shortbread with a nice dollup!

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