Mala Szechuan Caramel on Vegan Ice-cream

Here we are again, fearlessly trying out our paste in more creative ways. So, if you are looking for a fun new dessert that your guest will not be expecting at your next party, then we have just what you need. An unconventional spin to a classic dessert!





Ingredients:

1/2 cup caramel sauce - you can either buy the pre-made ones or you can scroll below for our less sweet caramel sauce recipe.


1 medium pint of ice-cream (~390ml) - Feel free to use vegan or normal ice-cream.

(We recommend vanilla, chocolate or if you are adventurous, look out for yam (purple ice-cream) or matcha green tea ice-cream at your local Asian store)

1/2 cup caramel


1/4 teaspoon of Mekhala Organic Szechuan Mala Chilli Paste


(Toppings on the side - Optional - A few fingers of Savoiardi Ladyfingers (yes, you guessed right, the biscuits used in making tiramisu.)


Method:

  1. Put the mala paste into the the caramel sauce and mix well.

  2. Scoop out 3 spoons of ice-cream (the flavor of your choice) into a plate

  3. Spoon / drizzle a layer of caramel sauce onto the ice-cream.

  4. Place 1-2 the caramel fingers on the size as toppings to give your dessert that added crunch mouthful.


And your dessert is ready to be served!


If you have time, place your serving dish in the freezer 3 hours beforehand, and serve your dessert on a cold dish.👍





For the fearless and adventurous ones, you can try making the caramel sauce from scratch. Here's our recipe for a less sweet version. 😋





Ingredients for caramel sauce (from scratch)

1/2 cup (64gm) of granulated sugar

1 cup (250ml) of water

3/4 cup (3.38oz) of heavy cream

2 tbsp of butter (salted butter)


Method:

  1. Add sugar into a pot, shake the pot gently to make sure sugar is spread evenly across the base.

  2. Add water in to moisten the sugar. Cook the sugar over gentle fire until it dissolves and becomes clear.

  3. Increase the heat to medium and let it cook until the caramel changes to an amber color. Keep watching the pot as the change can be quite rapid. This part takes takes about 10 minutes.

  4. Once the entire solution is amber, turn off the heat and slowly pour the heavy cream into the solution. (Caution: The caramel may seize up).

  5. Add butter and then stir everything together. If you find lumps in your caramel, turn the heat back on to gently heat it while stirring and the lumps will soon disappear.

  6. Let the sauce cool before adding in Mekhala Organic Szechuan Mala paste.


Try out this delicious spicy caramel ice-cream dessert (an unconventional spin to a classic dessert) and let us know what you think in the comments below. We love to hear your thoughts!




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