Sweet Memory

Caramel. "Just hearing the word sweet and seductive I was filled with joy sticky. Amber sugar syrup that captivates the palate and makes me names.

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That was always my favorite childhood candy was and remains a "twist", perhaps because the grandmother was Tamar luxurious twist us once a week and is so sweet memory. Perhaps because the pages of waffle which may twist dipped in caramel syrup. And maybe because I'm so much like my father, but so like my mother ?!

I did not bother to reply. Longing caramel sends me into the kitchen. Cauldron, a wooden spoon and sugar. Hand benefit the mix, eye knows how to identify exactly the right shade and a variety of recipes Smtkrmlim my gut.

Tray lined with baking paper bearing mounds of dough shiny dark chocolate and caramel toffees went into the oven, and I can almost imagine the taste of cookies Fudge to fill the jar; Homemade ice cream, annual and corrupt biscuit and caramel flavors; And pears cooked in caramel, served with ice cream and candied almonds chips, so that I am my mother's daughter.

Ice cassette Lotus

Materials (approximately 12 servings):

• 1 can of sweetened condensed milk

• 2 heaped tablespoons Spread Lotus

• 2 tanks (500 mL) whipping cream 38%

• 12 Belgian waffle cookies filled with caramel or caramel cookie to another

Preparation:

1 small pot cook the condensed milk. Stir stirring constantly so as not stick to the bottom (if the stick a little, do not worry - scraping with a wooden spoon and crystals formed in the end will add another texture to ice cream). Continue to cook the milk for about 5 minutes, until it gets an amber cast. Remove from heat and cool completely.

2. Transfer the milk into a large bowl, add the lotus paste and 1/2 cup sour cream and mix well.

3. Whip the remaining cream in a mixer with a foaming until firm.

4. Fold the whipped cream into the caramel mixture wrapping movements.

5. spoon into pastry dripping with beautiful mounds generous caramel cookies (depending on size of cookies that will be several castes). If no pastry bag, you can apply a generous layer and align nicely with a knife spreading.

6. maintain the caste freezer. Spend a couple of minutes before serving.

Cookies Chocolate Fudge caramel

Materials (30 cookies):

• 350 grams of dark chocolate, coarsely chopped

• 2 heaped tablespoons butter

• 2 eggs

• 1/4 cup brown sugar uncompressed

• 1/4 cup flour

• 1/4 cup ground almonds

• 1/4 teaspoon baking powder

• 1 teaspoon coarse salt Atlantic

• 12 Toffee Caramel

Preparation:

1. Melt 200g chocolate and butter cream perfectly smooth.

2. Beat eggs and brown sugar and shiny foam.

3. Combine flour, ground almonds and baking powder.

4. Fold the chocolate mixture egg mixture, fold the chocolate to dry, add the remaining chopped chocolate, salt and chopped toffee candy.

5. Line a mold with baking paper and piling mounds of spaced apart uniformity.

6. Bake at 180 degrees for about 8 minutes, until the cookies are cracked face and shiny.

7. Place cookies to cool completely, and only then gently release the baking paper.

Caramelized pears with caramel ice cream

Ingredients (for 4 servings):

• 2 heaped tablespoons butter

• 4 pears, peeled, cored and sliced ​​clean quartered

• 2 tablespoons amaretto liqueur

• 1/2 cup sugar Demerara

• 1/2 cup heavy cream

To serve:

• 100 g almond chips

• 1 tbsp demerara sugar

• 1 heaping teaspoon butter

• fine caramel ice cream

Preparation:

1. Mix almond chips, sugar and butter. Using your fingers make sure tonsils covered with butter and sugar.

2. Spread the almonds over a baking tray lined with baking paper and roast in the oven at 180 degrees for about 5 minutes, until golden tonsils. Cool.

3. In a large skillet over medium heat melt butter, add the pears quarters and let them brown on all sides.

4. Add amaretto liqueur and toss together.

5. Add the sugar and let the sugar melt and wrap the pears.

6. Add cream (be careful, it's very purred) and immediately stir vigorously.

7. checking with the tip of a knife pears cooked enough. If not, lower the heat and continue to cook slightly in the caramel. If they are cooked, remove from heat.

8. Arrange Bowl two bullets caramel ice cream and caramelized pears and over caramel sauce left in the pan. Sprinkle chips sugared almonds and serve immediately.