Salted butterscotch whip

30 MINUTES + CHILLING SERVES 4 | EASY | GF

The joy of salt is that it enhances other flavours – so a touch of salt added to something sweet by contrast makes it sweeter, creating a more complex and rounded flavour. Butterscotch mousse, with a sprinkle of grown-up saltiness, will be a surefire hit for Angel Delight lovers!

soft dark brown sugar 100g unsalted butter 50g whole milk 200ml sea salt flakes 1 tsp, plus a few flakes to garnish vanilla extract 1 tsp

cornflour 1 tbsp mixed to a paste with 1 tbsp cold whole milk double cream 300ml

• Melt the sugar and butter in a heavy-based pan over a medium heat, stirring frequently. Once fully melted, stir through the milk, add the salt and vanilla, and bring to the boil. Pour in the cornflour and milk paste, whisking until smooth and thickened. Scoop into a bowl and press the surface with a sheet of clingfilm to stop a skin forming. Cool completely.

• Once the caramel custard is cold, pour the cream into a bowl and whisk to soft peaks. Use a large metal spoon to lightly but thoroughly fold the custard though the cream. Divide between serving cups or glasses and chill in the fridge for an hour before serving, then sprinkle a few flakes of sea salt on the top of each whip.

PER SERVING 617 KCALS | FAT 52.5G SATURATES 32G | CARBS 32.3G | SUGARS 27.9G FIBRE 0G | PROTEIN 3.1G | SALT 1.3G