Prep time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes

Serves 2

INGREDIENTS

For the Salted Caramel:

90 ml (6 Tbsp) light brown sugar

250 ml (1 cup) pouring cream

Pinch of Maldon Salt, to taste

For the Affogato:

2 double espresso shots

4-6 balls of vanilla ice cream

METHOD

For the Salted Caramel:

Place the sugar and cream into a small saucepan and cook on a low heat for about 8-10 minutes until the sugar has dissolved and the sauce is becoming thick and sticky. Add the salt to taste, and allow to cool before use.

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For the Affogato:

Decorate the inside of your glasses with the salted caramel. Add the ice cream to your glasses, followed by the espresso and top with salted caramel sauce and a pinch of Maldon salt flakes.

Optional: Serve with decadent 1701 Salted Caramel Brittle & Macadamia Honey Nougat