Butterscotch Delight

Published by Preface Publishing

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Makes: 6-8

Metric U.S.

Butterscotch Delight is a guest recipe by Soho House so we are not able to answer questions regarding this recipe

First make a dark toffee sauce. Put the butter, sugar, salt, vanilla pod and seeds, double cream and almost all of the milk into a saucepan. Heat gently until the sugar has dissolved.
Bring to the boil, and take the pan from the heat, allowing it to cool until still warm. Remove the vanilla pod.
In a separate bowl, mix the cornflour with the remaining milk, and then pour into a large mixing bowl with the egg yolks. Whisk in half of the dark toffee sauce, then return this and the rest of the sauce to the pan and cook over a medium heat, whisking all the time, until it boils and becomes thick and silky. Pour into a bowl and chill over ice. Whip the whipping cream and fold through the mixture. Pour into glasses on top of the butterscotch sauce (see below), and allow it to firm up in the fridge for about 2 hours.

In a straight-sided saucepan over a low heat, dissolve the sugar and glucose in the water. Wash any sugar crystals from around the sides of the saucepan with a pastry brush dipped in cold water, to stop them from crystallising.
Keep stirring until everything has dissolved, then turn up the heat and bring the mixture to the boil.
Boil until the mixture has turned to a dark, golden caramel.
Stir in the butter and half the cream carefully, as the mixture may splatter, and then bring it back to the boil briefly, before taking off the heat and adding the remaining cream.
Allow to cool to room temperature, then place a small amount in little serving glasses and leave to chill in the fridge.

To serve, garnish the sauce and butterscotch delight with a dollop of whipped cream on top, and crush honeycomb shards over it. Accompany with shortbread biscuits.

First make a dark toffee sauce. Put the butter, sugar, salt, vanilla bean and seeds, heavy cream and almost all of the milk into a saucepan. Heat gently until the sugar has dissolved.
Bring to the boil, and take the pan from the heat, allowing it to cool until still warm. Remove the vanilla bean.
In a separate bowl, mix the cornstarch with the remaining milk, and then pour into a large mixing bowl with the egg yolks. Whisk in half of the dark toffee sauce, then return this and the rest of the sauce to the pan and cook over a medium heat, whisking all the time, until it boils and becomes thick and silky. Pour into a bowl and chill over ice. Whip the heavy cream and fold through the mixture. Pour into glasses on top of the butterscotch sauce (see below), and allow it to firm up in the fridge for about 2 hours.

In a straight-sided saucepan over a low heat, dissolve the sugar and glucose in the water. Wash any sugar crystals from around the sides of the saucepan with a pastry brush dipped in cold water, to stop them from crystallising.
Keep stirring until everything has dissolved, then turn up the heat and bring the mixture to the boil.
Boil until the mixture has turned to a dark, golden caramel.
Stir in the butter and half the cream carefully, as the mixture may splatter, and then bring it back to the boil briefly, before taking off the heat and adding the remaining cream.
Allow to cool to room temperature, then place a small amount in little serving glasses and leave to chill in the fridge.

To serve, garnish the sauce and butterscotch delight with a dollop of whipped cream on top, and crush honeycomb shards over it. Accompany with shortbread biscuits.