Caramel pots

Kirstie Allsopp has certainly put Carnation's Caramel on the map, since becoming the brand's ambassador. Keep a couple of tins in your kitchen cupboard and there are more than 101 recipes you can use it in, many with Kirstie's help. Dulce de leche originally hailed from Argentina and you can buy it in jars at good supermarkets and delis. Slightly denser than Carnation's caramel, it's traditionally used in Banoffee Pie in the UK. However, we stumbled on this concoction when looking for a pudding, when the fridge was all but bare and a tin of Caramel was languishing on a shelf.

CARAMEL POTS

250g tub of mascarpone cream
1 tin of Carnationa Caramel (397g)

METHOD

1. Mix mascarpone and caramel together using a fork.

2. Divide between six ramekins and chill in refridgerator for at least an hour.

For a lighter and less calorific version, you could substitute the mascarpone with Total Greek yogurt.

TO SERVE

For adults: Sprinkle a teaspoon of instant coffee granules over the caramel and leave to chill for an hour so that the granules melt into the caramel. The bitterness of the coffee cuts through the sweetness of the caramel.

For kids and people not so keen on coffee: Serve with raspberries, chopped strawberries or blueberries.

We have tried this recipe using the Argentinian variety, but Carnation's Caramel is lighter which means you can eat more!

David Lebovitz has a great recipe for brownies and dulce de leche.

15 September 2011