There is a now sanctuary from the Woolworth’s-who done it, from the proffering of oligarch-grade-bauble-age. Kitchen, under stairs, hides a stellar of Scandinavian /origami stars loosely arranged to divert a prison breakout of lameta, choked and burnt out stick vacuums, respectively renamed ‘the cupboard under that scares’.
1 cup heavy cream
1 cup caster sugar
100 g cold butter, cubed
1/2 tsp sea salt
Melt the sugar in a saucepan to make a dry caramel, no stirring you know the rules. At that wondrous golden brown moment gently add the butter, now you do the stirring thing, and then the cream, (really do the stirring thing). Note this exquisite magma will be happy to cook you too, so take it steady. (just saying). Reduce to the colour and thickness you require. Add the sea salt, how much depends entirely on your palette, smoked sea salt for the truly adventurous, limits further options for use but…
Allow it cool a tad before you taste test (pour a little drizzle onto a plate or similar/chefs perks) roughly a teaspoon of salt crystals works but it’s your masterpiece after all.
Once cooled transfer it to your preferred storage vessel. It becomes the perfect vehicle for rum, cognac etc a sprinkle of amaretto used on the sponge shown above then dressed with almonds hither and tither.
Good grief I just wrote a recipe! Apologies.
January-ists note this is not everyday (though it should be I must admit) however tempting it may be, it will store for a good few weeks at the back of the fridge.
Dress simple open tarts, or small glasses as ice cream trifles.
Writers hint of the day: Hide it behind other stuff, as I had previously done, with the afore-mentioned jar made in December, so as it doesn’t hit you with its comely, prepossessing, utterly beguiling, seduction every time you open the fridge door!