So these are the salted caramel cream cheese pots, which fed the masses-or about 30 of my girlfriends for pre-Christmas drinks.
Adapted from the “Keep Calm it’s only Christmas” course, the base is simply Woolworth’s choc chip Crunchies all bashed up or processed with a sugar-free cheat filling.
Cream cheese, cream and lemon juice is placed in a food processor or blender until combined and thick and then piped into little juice glasses. The filling can be sweetened with sugar but I find the base and sauce adds enough sweetness. For the course I used a quick raspberry coulis but for my girlfriends I made salted caramel sauce or “Savage” sauce. (http://www.cookstudio.co.za/savage-sauce/)
I quadrupled the recipe and made 35 pots -so that’s two batches in the food processor and a LOT of cream but it literally took 10 minutes. One large bag (500g) of Woolworth’s Crunchies allowed for 1 Tablespoon crumbs in each glass.
You can add a garnish such as a chocolate or caramel wafer or meringue. For the Christmas course I added skewered puff pastry stars and star Soetkoekies from Woolworths and for my girlfriends I added a surprise topless waiter.
Cream cheese pots (serves 8-10)
- 500ml cream
- 1 tub cream cheese
- Juice of 1 lemon (about 1/4 cup)
- Combine cheese, cream, icing sugar and lemon in a food processor and blend until thick and creamy (the cream will eventually thicken).
- Place the cheese mixture into a disposable piping bag (no nozzle) and pipe the mixture into a small glass, layering with biscuits of your choice