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Butterscotch Sauce
60g fine sugar
20g unsalted butter
200ml double cream
1 teaspoon vanille extract
Chantilly Cream
200 ml whipped cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
Today a basic recipe for Butterscotch sauce, because tomorrow we will bake a French Apple Charlotte. Butterscotch sauce is a sweet brown sauce that is eaten with cakes, ice cream and puddings. In the UK they love it! At the same time we pass on the recipe for the French Chantilly cream, because it is so delicious with the Charlotte tomorrow. In the UK they eat it with it both!
How to make Butterscotch sauce
Place a pan with water and sugar on low heat.
Bring the water to the boil, let the sugar dissolve.
Allow the sugar mixture to brown slowly.
Whisk the butter into the browned sugar mixture.
Stir in the cream.
Keep stirring till the sauce is creamy.
Allow to cool and thicken.
How to make French Chantilly Cream
Whisk the cream with the sugar and vanilla.
Whisk until soft peaks appear.
Serve the Chantilly Cream on the side.
Enjoy!