Mascarpone Cream with Butterscotch Sauce and Caramelized Hazel Nuts

Ingredients

• 1.150 millilitre single cream, divided: 3 tablespoons reserved for gelatine, remainder for heating
• 2.1 tablespoon gelatine powder
• 3.85 gram castor sugar
• 4.500 gram mascarpone cheese
• 5.430 gram whole milk yoghurt
• 6.2 teaspoon vanilla essence
• 7.100 gram sugar, for butterscotch sauce
• 8.125 gram golden syrup, for butterscotch sauce
• 9.125 gram butter, for butterscotch sauce
• 10.125 millilitre cream, for butterscotch sauce
• 11.0.5 teaspoon vanilla essence, for butterscotch sauce
• 12.salt, pinch; for butterscotch sauce
• 13.500 millilitre sugar, for caramelized hazelnuts
• 14.water, scant ½ cup; for caramelized hazelnuts
• 15.0.5 teaspoon cream of tartar, dissolved in 1 tablespoon water; for caramelized hazelnuts
• 16.hazelnuts, shelled; 30–40

Method

1. 1.MASCARPONE CREAM: Prepare a 24cm/9" loosebottom tin by swirling with water to which you have added a tablespoon or two of oil. (Or use individual pots lined with oiled clingfilm for easy removal.)
2. 2.Measure off 3 tablespoons of the single cream into a small dish and sprinkle the gelatine into this. Stir and leave for about 10 minutes until soaked into the cream.
3. 3.Meanwhile heat the remaining cream and sugar very gently in a small saucepan until all the sugar crystals have dissolved.
4. 4.Add the soaked gelatine to the pan, remove from heat and whisk until all the gelatine has melted. Set aside to cool slightly.
5. 5.Spoon the mascarpone into a large bowl and whisk it down to soften it. Add the yoghurt and vanilla. Whisk again, then when everything is smooth pour the cream and gelatine into the bowl and mix once more.
6. 6.Pour mixture into the loosebottom tin or individual pots. Cover with cling film and leave in fridge until well chilled and set, preferably overnight.
7. 7.BUTTERSCOTCH SAUCE: Dissolve the sugar and syrup over heat, stirring all the while. When the sugar has dissolved, allow it to caramelise lightly. Remove from heat and slowly whisk in pats of butter. This gives the sauce its glaze. Stir in cream and reheat gently. Add the vanilla and the salt.
8. 8.CARAMELIZED HAZELNUTS: Mix the sugar and water in a small saucepan over low heat until dissolved. Add the cream of tartar. Bring to rapid boil, do not stir or move the saucepan. Watch carefully. Colour changes from light yellow to amber. Remove from heat and dip each nut in the syrup. Work quickly. Put caramelized nuts onto a greased tray and set aside until hardened.
9. 9.TO SERVE: Unmould dessert onto a suitable platter. Decorate with fresh flowers. To serve, cut a slice, top with a little caramel sauce and sprinkle with the glazed nuts.

Notes

• The 24cm tin makes a large dessert intended to serve 8. Can also be made in individual pots.
• Card note: 'This size tin is if you wish to double or treble this recipe.'
• The caramelized hazelnuts can be made in advance and stored in a sealed container.