Recipes, Riso Scotti

Caramel Cream Dessert

Caramel cream with Bonapi Honey and Riso Scotti Oat drink!

1 packet (15) toasts,
3 tablespoons of sugar,
5 cups Organic Oat Drink (Riso Scotti Oat Drink),
7 tablespoons of corn flour
1 teaspoon of bitter almond liquor (Amaretto e.g.)
1 sachet of vanilla,
1 orange zest,
½ cup whipping cream
1 cup Almonds roasted and coarsely ground.

1 1/3 cups water,
2/3 cup of sugar,
3 tablespoons honey (Bonapi),
1 stick of cinnamon.

First make the syrup: Put all the syrup ingredients in a saucepan and when it starts to boil, lower the heat and boil it for 7 minutes. Spread the toasts in a oven pan and pour over spoon by spoon the syrup. In the meantime, prepare the cream: Put the sugar in a medium pot and leave it on the heat until it melts and becomes caramel. Stir continuously to keep it from sticking. Remove it from the fire and add ½ cup. organic oat drink. Stir well until the caramel dissolves. Place the mixture in a glass bowl. Wipe the pot and pour in the 4 cups of the organic oat drink. Put it on the fire to boil. At the same time, pour the rest of the organic oat drink, ½ cup in a bowl and add the corn flour, almond liqueur and vanilla. Stir well and pour it along with the caramel and orange peel in the hot oat drink. Stir until it thickens. Pour the cream over the toast and let it cool down. Then whip the vegetal cream. Spread it over the dessert and garnish it with roasted almonds. Put it in the fridge for 2-3 hours to cool and then serve.

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