Hot Butterscotch With Ice-cream And Caramelised Pastry

INGREDIENTS

8cm square of puff pastry
3 tablespoon caster sugar
400g brown, black or rapadura sugar
250ml cream
200g unsalted butter
Vanilla ice-cream

METHOD

Roll the puff pastry into a rectangle 10-12cm wide. Sprinkle the
caster sugar onto the pastry and roll it in with the rolling pin.
Cut into 1cm-wide sticks, twisting each three or four times. Rest
in the refrigerator on baking trays for 30 minutes. Bake in a
preheated 220C oven until the sugar begins to caramelise, then
turn the sticks and finish baking them. Cool and store in an
airtight container.

To make the butterscotch, heat the dark sugar, cream and butter
in a saucepan, whisking until the butter is entirely
incorporated. Scoop some vanilla ice-cream in serving coupes,
spoon some hot butterscotch over it and serve with the
caramelised pastry sticks.

Serves 6-8

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