Ingredients

Method

  1. Place Sticky Toffee Sensation® in a bowl and beat on slow whilst gradually adding the water and oil for 1 minute, then scrape down.
  2. Mix for a further 2 minutes on medium, then reduce to slow and mix for a final minute.
  3. Deposit approximately 4.5kg for a 75cm x 45cm sheet. Bake at 180°C/160°C fan for 40 minutes.

To make the Toffee Cremeux

  1. Heat 500g of Macphie Toffee Sauce in a pan until it comes to the boil stirring often.
  2. Remove from the heat, add 12g of bloomed gelatine leaf to the sauce and stir until completely dissolved.
  3. Allow to cool to around 30 degrees.
  4. Add 100g of whipped Macphie Mactop® Traditional to the mix and thoroughly whisk the mixture together.
  5. Pour mixture into your mould/frames.
  6. Freeze for a minimum of 3 hours.
  7. Remove from moulds and position on dessert.
  8. Defrost in fridge for a minimum of 1 hour before serving.
  9. Decorate with Toffee Sauce, chocolate curls and a quenelle of whipped Mactop® Traditional.