Karamel Verassing (Caramel Surprise)
Karamel Verassing
Ingredients
- 150 g fine biscuit crumbs (tea biscuits or digestives)
- Zest of 1 lemon, grated
- Butter, melted (enough to bind the crumbs)
- 1 tin caramel (tinned caramel or caramel condensed milk)
- 250 ml cream
- 30 ml fresh lemon juice
- Flaked chocolate to sprinkle
Method
- Mix the biscuit crumbs with the grated lemon zest.
- Melt enough butter to bind the mixture, combine with the biscuit crumbs and press firmly into a loose-bottomed (springform) pan.
- Chill in the fridge to set.
- Spread the caramel over the set base and return to the fridge.
- Whip the cream together with the lemon juice and spread over the caramel layer.
- Chill well to set.
- Break chocolate flakes over the top, then slice to serve.