Butterscotch Fool

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking tray with parchment paper.

2. 2

   Bake the biscuits for 10-12 minutes, or until lightly golden.

   Tip: Cool completely before using.

3. 3

   In a saucepan, combine the sugar, butter, and salt. Heat over low heat, stirring occasionally, until the sugar dissolves.

   Tip: Be careful not to burn the sugar.

4. 4

   Increase the heat to medium and bring the mixture to the boil. Reduce the heat to medium-low and simmer for 5 minutes, or until the mixture turns a deep amber color.

   Tip: Use a candy thermometer to check the temperature.

5. 5

   Remove the saucepan from the heat and slowly pour in the milk, whisking constantly.

   Tip: Be careful, as the mixture will bubble up.

6. 6

   Return the saucepan to low heat and cook for a further 2-3 minutes, or until the mixture has thickened slightly.

   Tip: Use a spatula to scrape the bottom of the pan.

7. 7

   In a separate bowl, whip the cream until stiff peaks form.

   Tip: Don't over-whip, as the cream will collapse.

8. 8

   Fold the whipped cream into the butterscotch mixture until well combined.

   Tip: Be gentle, as the mixture will be hot.

9. 9

   To assemble the fool, place a layer of biscuits in the bottom of a serving dish.

   Tip: You can trim the biscuits to fit the dish if needed.

10. 10

    Pour half of the butterscotch mixture over the biscuits.

    Tip: Use a spatula to spread the mixture evenly.

11. 11

    Top with a layer of whipped cream.

    Tip: You can use a piping bag to create a decorative border if desired.

12. 12

    Repeat the layers, starting with the biscuits, then the butterscotch mixture, and finally the whipped cream.

    Tip: Finish with a layer of whipped cream on top.

13. 13

    Dust with powdered sugar and serve chilled.

    Tip: You can also garnish with a sprinkle of sea salt or a few fresh raspberries.