Easter provides one last hurrah and these Easter Caramel Pots are great when shared with friends. Making caramel from scratch can be a finicky process; so I advocate getting a little bit of help. A can of caramel condensed milk is not a difficult thing to find, and will save your pots in the long run! The prepared caramel helps turn this into a simple dessert that can be made ahead of time. It is simple to jazz it up as well. Stir through chocolate sauce before chilling to add a special touch.
Have a look around for your caramel pots decorations. I feel each year, there's more highly processed ingredients and chemicals in the products that are on display in the supermarket. It doesn't sit well with me and so I prefer to find alternatives for my Easter Caramel Pots. Carob Kitchen have some tasty miniature eggs and are great for those with allergies. For a touch of luxury, the Honest Chocolat company has four packs of salted caramel easter eggs.... Decadently delicious!
This time of year in New Zealand signifies the change of cooler weather, bringing Autumn in. So curl up with friends, family and share a beautiful Easter feast
Ingredients
- 1 egg white
- pinch of sea salt
- 250ml cream
- 200gm caramel sweetened condensed milk, whipped smooth
- 2 tsp maple syrup
- 1 x pack of miniature easter eggs to serve
- Caramel sauce to serve, optional
Method
- 1
In a large bowl, whisk the egg white with a a pinch of salt for firm peaks. In a seperate bowl, whisk the cream to also become firm peaks. Then gently fold the caramel condensed milk, maple syrup into the cream along with the egg whites until combined. Fill 4 large glasses and then chill in the fridge for at least 4 hours, overnight is best. Top with a handful of miniature easter eggs to serve and a drizzle of caramel sauce, if you like.
