Butterscotch Parfait

Instructions

1. 1

   Crush 400g of Digestive biscuits in a food processor until they are finely crushed.

   Tip: Use a rolling pin if you don't have a food processor.

2. 2

   Mix the crushed biscuits with 100g of Unsalted butter until they are evenly coated.

   Tip: Use your hands to mix until the biscuits are evenly coated.

3. 3

   Press the biscuit mixture into the base of a 20cm square baking dish.

   Tip: Make sure the mixture is evenly spread and compact.

4. 4

   Bake the biscuit base in a preheated oven at 180°C for 10-12 minutes.

   Tip: Keep an eye on the biscuit to prevent burning.

5. 5

   In a medium saucepan, combine 200g of Butterscotch sauce, 100g of Golden syrup, and 50g of Unsalted butter.

   Tip: Heat the mixture over low heat, stirring constantly, until the butter has melted and the sauce is smooth.

6. 6

   Bring the butterscotch sauce to the boil, then reduce the heat to medium and simmer for 5-7 minutes.

   Tip: Stir the sauce occasionally to prevent burning.

7. 7

   Remove the sauce from the heat and stir in 1ml of Vanilla extract.

   Tip: Let the sauce cool slightly before pouring it over the biscuit base.

8. 8

   Pour the butterscotch sauce over the biscuit base and refrigerate for at least 30 minutes.

   Tip: This will allow the sauce to set and the flavors to meld.

9. 9

   Just before serving, whip 200ml of Heavy cream until it forms stiff peaks.

   Tip: Be careful not to over-whip the cream.

10. 10

    To assemble the parfait, layer 200g of fresh raspberries, 200g of White chocolate chips, and 100g of whipped cream in a glass or parfait dish.

    Tip: Repeat the layers two more times, finishing with a layer of whipped cream on top.

11. 11

    Sprinkle 1g of Cinnamon over the top of the parfait.

    Tip: This adds a nice warmth and depth to the dessert.