Baby Butterscotch Bombs
Baby for small. Bombs for rich rich rich. And a little salty too… A study in earth tones, a fantastic monochromatic:
First, the butterscotch pudding – I used this recipe from David Lebovitz. I couldn’t find the ‘cassonade’ sugar (though I didn’t look that hard). It was fine with the dark brown sugar in any event. Pour into little glasses and let set. The recipe says 4-6 servings but it’s really rich so I split into 10 or 12.
Next, drizzle on a thin layer of whiskey caramel (my recipe here).
Then pipe over some chantilly cream – heavy cream whipped to firm peaks with some vanilla extract and confectioners sugar folded in.
Finish with a pinch of Hawaiian lava salt (because it’s brownish).
p.s. This is a riff of a dessert I had at a business dinner in Minneapolis back when I was there every week. I also had my first Scotch Egg in Minny.
