成人快手

by Miles Kirby, Laura Harper-Hinton and Chris Ammermann from Caravan: Dining All Day (Vintage)

If you don't have an espresso machine at home, you can buy a couple of espresso shots and take them home for later use. 听You鈥檒l end up with enough caramel for about 10-15 servings but any unused sauce can be kept in an airtight container in the fridge for up to 8 days. 听To reuse, simply reheat gently in a pan.

Makes 10-15 servings

Prep time: 5 mins

Cooking time: 5 mins

Ingredients

50g muscovado sugar

50g caster sugar

50g golden syrup

50g unsalted butter

150ml double cream

50ml espresso

1 tsp flaked sea salt, plus extra to decorate (optional)

2 scoops of good quality vanilla ice cream per person

Method

1.听Put both sugars, the golden syrup, butter and cream into a pan and gently heat and stir until the sugars have dissolved. 听

2.听Once melted, increase the heat to medium and simmer for 3 mins, until the caramel becomes shiny and golden.

3.听Remove from the heat and add the espresso and salt.

4.听To serve, place 2 generous scoops of vanilla ice cream into small bowls or glasses and pour over the warm espresso caramel sauce. 听

5.Top with a sprinkle of sea salt flakes, if using.

听

Almond Biscuits
by Jeremy Lee from 成人快手 Good Food Magazine听

Prep: 15 mins

Cook: 20 mins

听

Makes 34

These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks.

Ingredients

4 egg whites

140g caster sugar

2 tbsp plain flour

140g ground almond

Method

1.听Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.

2.听Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. These biscuits are best freshly baked but will keep in a sealed container for up to a week.