Salted Caramel sauce
Ice cream dessert
Oreo buiscuits 2 family packs
Whiz the biscuits in the food processor till half of the biscuits have converted to crumbs but there are still bigger pieces therein, those big pieces taste even yummier. OR simply crush the biscuits with a knife or hand so the prices are small, but not too small.
SALTED CARAMEL SAUCE:
Brown sugar 2cups packed
Vanilla Essence 1tsp
Caramel sauce is all about taking the sugar to the edge of burning, its the fine line between burnt sugar and actual one :p So youve got to be really careful when youre making it and watch it like a hawk!
Melt sugar in a pan using a wooden spoon on medium flame and keep mixing the sugar, it will form clumps at first and stick to the spoon but no worries, because it will melt down once all of it had melted.
Keep mixing till the sugar has all melted, the second all of it had melted, right away add the butter. It might splatter so be careful. And mix it and cook till it melts and mixes with the sugar. I had to kinda whisk it with the wooden spoon so it all comes together.
Then you’ll have a smooth kinda sauce, add in the cream, it will form bubbles and come up so keep a close eye and continuously mix it and gently cook for a while till all of it is mixed and add in salt and when the mixture seems all gooey and smooth, its done! Don’t over cook the sauce or you might burn it.
The sauce gets thicker as it cools. You can keep it for about a week in an air tight container in the fridge or if the temperature is cold then even on the kitchen counter or drawers, whatever.
When using it on something gently heat it again and top off your favorite dessert!
Whipping cream 2 packets
Sugar 1 cup, powdered
Chill the cream for a few hours and also refrigerate an empty bowl (10 minutes before whipping) that you’re gonna use to whip the cream.
Take out the bowl, pour in the cream and start beating with an electric beater at speed 1, swirling the beater around in the bowl, don’t increase the speed. Add sugar to it a tablespoon at a time and keep beating. Keep adding sugar, add in a teaspoon of vanilla essence and keep beating. When all the sugar is in and soft peaks start forming that’s when its done. Don’t over-whip it or it’ll be ruined!!
**In case you do over whip it add some more cream and whip it, it’ll be saved**
Condensed milk 300gm + more if its less sweet according to your taste
Cream 3 packets
Cream cheese 3-4 triangles or squares/ cheddar cheese 1 slice
Cocoa powder 3.5 tbs heaped
Milk 1/2 cup
Take cold milk in a cup and add the cocoa powder and mix together until it gets completely mixed and a saucy texture. (Don’t poke fingers in that yummy-looking chocolatey sauce, its bitter as anything!)
Then put all the ingredients in a bowl, starting with cream cheese, then cream, followed by cindensed milk and then the dissolved cocoa powder. Mix it with a electric beater or a whisk or fork till everything is completely mixed up and no bits and pieces remain. It’ll be liquidy but it will get its texture after freezing.
Put it in the freezer till you prep the rest of the stuff.
Flour 1 cup,
Cocoa powder 1/4 cup
Sugar 1/2 cup
Baking soda 1/2 tsp
Baking powder 1tsp levelled
Milk 1/4 cup
Oil 1/4 cup
Sour cream 6tbs
Mix all the ingredients by combing the wet and dry ingredients separately then mixing them together. Don’t overmix the batter and bake for approx ten minutes in wannabe oven on medium flame. The timings may differ dut to different pans and pots and rhe intensity of flame. So just insert a toothpick and check for doneness. Place on a wire rack and let cool.
***I start with whipping the cream so by the time everything is done, it is chilled! Then the cake, make the batter, put it in the oven to bake, and while it does, I make the ice cream and put it in the freezer. Till then the cake is done, so put it out and let it rest for a while and cool. Meanwhile make the caramel sauce and crush the oreos. Then start assembling***
Layer the oreos, then the caramel sauce, then the whipped cream, then cake and then the ice cream. Top with chocolate chips and caramel sauce and freeze for at least four hours. Pour with some hot caramel sauce when ready to serve.