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RECIPES

French Salted Caramel Ice Cream & Speculoos â€‹â€‹
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  • 200ml Fantaizicake's French Salted Caramel 

  •  500ml full cream milk

  •  50g white sugar 

  •  6 egg yolks

  •  6 or more Lotus Biscoff speculoos, crushed
     

- In a saucepan bring milk to the boil. 

- While the milk is heating up, cream the eggs and sugar. Once the

milk has been brought to the boil, take it off the heat and slowly whisk small amounts of hot milk into the egg/sugar mixture, to create a custard.

- Return custard to saucepan. Stir over low heat until custard

thickens and leaves path on back of spoon when finger is drawn

across, about 5 minutes (do not boil).

- Remove from heat, add 150g of French Salted Caramel and leave

to cool down. 

- Pour into an ice cream maker and turn it on.

- Once the ice cream is almost ready, add the crushed biscuits.

- Heat the remaining caramel for 15 sec. in microwave. 

- Transfer the ice cream into a container suitable for freezing,

drizzling the heated caramel through the ice cream as you spoon the mixture into the freezer container.

- Let sit in the freezer for at least 1 hour. 

 

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Fantaizicake's Cocktail

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  •  Fantaizicake's French Salted Caramel

  •  2 scoops of vanilla ice cream 

  •  1 shot of Kahlua

  •  1 shot of Baileys

  •  Milk

  •  whipped cream

  •  cocoa
     

- In a blender, add the vanilla ice cream, Kahlua and Baileys, then

top up with milk.

- Gently heat the jar of caramel for a short time (10sec. in microwave without lid) 

- Drizzle some of the caramel decoratively around the sides of a

glass and add a teaspoon of it to the mixture in the blender.

- Blend and pour the cocktail into the glass; add a swirl of whipped

cream and whisper of cocoa.

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Salted Caramel Tiramisu & Spiced Biscuits (For 6ppl)
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  •  250g mascarpone cheese

  •  60g icing sugar

  •  20g speculoos (spiced biscuits, Lotus Biscoff) 

  •  3 eggs, separated

  •  6 tbsp warm water

  •  2 tbsp Fantaizicake's French Salted Caramel 

  •  1 drop almond extract
     

- Cream the eggs yolks and icing sugar until the mixture becomes

white, then add the mascarpone. 

-  Beat the egg whites, folding them carefully into the first mixture.

-  In a deep bowl, mix the caramel + water + almond extract.

-  Dip 3 biscuits into the caramel mixture, breaking them to fit tightly

into the bottom of a ramekin. Repeat this with a further 3 ramekins.

-  Add 2 tablespoons of mascarpone mixture on top of the biscuit bases, then 3 more soaked biscuits to each ramekin, and top all 4 with the mascarpone mixture again.

-  Dust the top with a bit of cocoa powder. 

-  Cover the ramekin with cling wrap, and rest for at least 6 hours in

fridge.

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