Chur­ros with salted caramel cho­co­late sauce

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sun­flower or ground­nut oil for deep fry­ing Sol & Mar frozen chur­ros 4 caster sugar for coat­ing SALTED CARAMEL CHO­CO­LATE SAUCE dark cho­co­late 100g, roughly chopped salted caramel 3 tbsp (M&S do a good one) whole milk 100ml dou­ble cream 100ml sea salt flakes (op­tional)

• To make the sauce, put all the in­gre­di­ents, ex­cept the sea salt flakes, in a pan and heat gen­tly, stir­ring un­til glossy and melted. Add a few pinches of sea salt to taste, de­pend­ing on the strength of the salted caramel. • Heat a pan of oil no more than 1/3 full to 180C or un­til a cube of bread browns in 30 sec­onds. Care­fully lower the chur­ros into the pan and cook un­til golden, crisp and cooked through. Drain on kitchen pa­per then toss in caster sugar.

• Serve with a bowl of the warm dip­ping sauce on the side.

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