POTTERS DELITE
- 1 tin caramel
- 250 ml cream, whipped
- 1 block whole nut chocolate, chopped
- 5 ml gelatine
- 20 ml warm water
- few grains coffee
- 1 pack Tennis biscuits
- 1 cup cold coffee
Dip biscuits in cold coffee and line square Pyrex dish, bottom and sides.
Whip cream until stiff then slowly add caramel.
Mix gelatine with water and coffee, let it desolve properly, then add slowly to the cream and caramel mix while the mixer is running.
Chop the whole nut chocolate in small pieces and fold into the mixture with a spoon.
Pour onto biscuit crust and put in the freezer to set.
Recipe and photo: Sandre Macleod
