Pour the content of the bag in a bowl. Add 200 ml of cream and 150 ml of milk (or according to taste invert these amounts to get a lighter dessert). Whisk for about 1 minute. Pour the cream in 4 small bowls and refrigerate for about 1 hour. Before serving the dessert, garnish it with the caramel sauce you find the in the small bag. SOME ADVICE: in the traditional recipe caramel should be as hard as a glass sheet. You can make it at home. Pour 6 spoons of sugar and 4 spoons of water in a saucepan, cook it as long as the sugar becomes light brown coloured.
Dessert mix: sugar, modified potato starch, skimmed milk powder, cream powder, glucose syrup powder, vegetal palm oil, stabilizer: xanthan gum, tetrasodium diphosphate, disodium phosphate; emulsifying: E472a; thickening agent: carrageenan; milk proteins, colourings: annatto, curcumin. Caramel sauce (31%): glucose syrup, caramelized sugars, glucose-fructose syrup.
Gluten free , Without baking , Without hydrogenated fats , With topping
97 g / 133 g
20 / 200