Goat’s curd butterscotch sauce

Goat’s curd butterscotch sauce

By
From
Salted Caramel Dreams
Makes
400 g
Photographer
River Thompson

Don’t be put off by the use of goat’s curd in this recipe. It adds a much-needed tangy earthiness that rounds out the richness. Perfect served with Brown Butterscotch Cups.

Ingredients

Quantity Ingredient
110g salted butter
110g dark soft brown sugar
100ml double cream
110g fresh goat’s curd
1 teaspoon vanilla extract
a pinch of sea salt, to taste

Method

  1. In a small saucepan, melt together the butter, sugar, cream and goat’s curd over a low heat.
  2. Once melted, turn the heat up slightly and bring to a very gentle boil for 4–5 minutes, whisking all the time. The butterscotch should darken and thicken.
  3. Whisk in the vanilla extract, then allow to cool slightly before tasting for seasoning. Depending on the saltiness of the curds, you may or may not need extra salt.
  4. Store in an airtight container in the fridge for up to 2 weeks. Heat in a pan over a low heat to bring back to a pouring consistency.
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