Pour the caramel sauce into the bottom of a form or into 4 little moulds. Put the mix in a saucepan and add 250 ml of fresh cream and 250 ml of milk. For a more delicious dessert you can use 500 ml of cream. Boil 2 minutes stirring continuously. Remove from fire, pour into the form, or into little moulds, and place in refrigerator for about 2 hours. Before serving, put the form on fire for few seconds to melt caramel. Remove from form and arrange on a platter. Store in the refrigerator.
Dessert mix (80 g): sugar, lean cocoa (18%), dextrose, corn starch, thickening agent: carrageenan; salt, flavours (contains lactose). Caramel sauce (30 g – 27%): glucose-syrup, caramelized sugar, glucose-fructose syrup.
With topping , Gluten free
110 g / 146 g
20 / 200