Ice Cream Sundae with Salted Butterscotch Sauce and Hazelnut Praline
For the salted butterscotch:
For the Praline:
To make the salted caramel sauce, place the cream, butter and Demerara sugar in a small pan.
Heat gently until the butter has melted and the sugar dissolved. Turn up the heat and bring to the boil, and let it bubble for a minute.
Remove from heat and stir in the Kikkoman Soy sauce.
To make the praline; put the caster sugar in a heavy based pan with 3-4tbsp water. Heat gently until the sugar dissolves, then turn up the heat and let it bubble. Do not stir it, just wait for the sugar solution to turn golden brown.
Remove from the heat and carefully pour caramel onto a tray covered with greaseproof paper. Take care, this mixture is very hot and will burn! Scatter the toasted hazelnuts over the top and allow to cool. When completely cold, snap into shards or smaller pieces if you prefer a crunchy crumbly topping.
Assemble the ice cream sundae in a glass: pour in a little butterscotch sauce, add ice cream and cake pieces in alternate layers. Finish with sauce and top with the praline. Eat immediately!
Recipe as PDF
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