No Whipping Cream Dessert Recipe

10 mins
Serves 6
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Directions

  1. 1Melt sugar at low flame without stirring until the sides start melting.
  2. 2Melt sugar at low flame without stirring until the sides start melting.
  3. 3Melt sugar at low flame without stirring until the sides start melting.
  4. 4Rotate the pan gently until the sugar caramelizes and turns light amber.
  5. 5Rotate the pan gently until the sugar caramelizes and turns light amber.
  6. 6Rotate the pan gently until the sugar caramelizes and turns light amber.
  7. 7Add 1/4 cup of butter and mix well until melted.
  8. 8Add 1/4 cup of butter and mix well until melted.
  9. 9Add 1/4 cup of butter and mix well until melted.
  10. 10Add 1/2 cup of room temperature cream and stir continuously until the mixture is well combined.
  11. 11Add 1/2 cup of room temperature cream and stir continuously until the mixture is well combined.
  12. 12Add 1/2 cup of room temperature cream and stir continuously until the mixture is well combined.
  13. 13Keep the caramel sauce aside to cool.
  14. 14Keep the caramel sauce aside to cool.
  15. 15Keep the caramel sauce aside to cool.
  16. 16Whip 250ml of chilled fresh cream with 3-4 tbsp of powdered sugar and 1/2 tsp vanilla essence until light and fluffy.
  17. 17Whip 250ml of chilled fresh cream with 3-4 tbsp of powdered sugar and 1/2 tsp vanilla essence until light and fluffy.
  18. 18Whip 250ml of chilled fresh cream with 3-4 tbsp of powdered sugar and 1/2 tsp vanilla essence until light and fluffy.
  19. 19If the cream is taking a long time to whip, place the bowl over a bowl of ice to help chill the cream while whipping.
  20. 20If the cream is taking a long time to whip, place the bowl over a bowl of ice to help chill the cream while whipping.
  21. 21If the cream is taking a long time to whip, place the bowl over a bowl of ice to help chill the cream while whipping.
  22. 22Add 4-5 tbsp of the cooled caramel sauce to the whipped cream and mix well.
  23. 23Add 4-5 tbsp of the cooled caramel sauce to the whipped cream and mix well.
  24. 24Add 4-5 tbsp of the cooled caramel sauce to the whipped cream and mix well.
  25. 25Layer biscuits, cream, and caramel sauce in a glass bowl; repeat layers as desired.
  26. 26Layer biscuits, cream, and caramel sauce in a glass bowl; repeat layers as desired.
  27. 27Layer biscuits, cream, and caramel sauce in a glass bowl; repeat layers as desired.
  28. 28Drizzle the remaining caramel sauce on top and swirl with a toothpick.
  29. 29Drizzle the remaining caramel sauce on top and swirl with a toothpick.
  30. 30Drizzle the remaining caramel sauce on top and swirl with a toothpick.
  31. 31Garnish with crushed biscuits. Refrigerate for 1-2 hours before serving.
  32. 32Garnish with crushed biscuits. Refrigerate for 1-2 hours before serving.
  33. 33Garnish with crushed biscuits. Refrigerate for 1-2 hours before serving.

Ingredients

  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.5 cup cream
  • 0.5 cup cream
  • 0.5 cup cream
  • 3 tbsp powdered sugar
  • 3 tbsp powdered sugar
  • 3 tbsp powdered sugar
  • 0.5 tsp vanilla essence
  • 0.5 tsp vanilla essence
  • 0.5 tsp vanilla essence
  • 15 biscuits
  • 15 biscuits
  • 15 biscuits

Equipment

saucepanwhiskbowl