CAMEMBERT TOWER WITH BUTTERSCOTCH SAUCE AND PECAN SUGAR SHARDS

Ingredients

200 g sugar for the egg whites 40 g butter 1/2 cup plus 5 tsp double cream 3/4 cup sugar for the egg whites 100 g pecan nuts, toasted and roughly chopped 6 double cream Camembert rounds

Cooking Instructions

To make the butterscotch sauce, heat 200g sugar in a pan over a medium heat until caramelised. Don't stir – rather swirl the pan to evenly melt the sugar. Add 85g butter once the sugar is light golden brown in colour. Swirl to combine. Once the butter has melted into the sugar, remove the pan from the heat and pour in the cream and stir. To make the sugar shards, melt 1 cup of sugar in the same way as for the butterscotch sauce. Once the sugar is light golden in colour, pour onto a silicone baking mat. Sprinkle over the chopped nuts before the sugar sets. Once the sugar has set, break it into shards. Layer the sugar shards between the Camembert rounds and stack to form a tower. Drizzle over the butterscotch sauce before serving.

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