Recipes
Café Latte Carmelle
A coffee lover’s dream in dessert form. This elegant treat layers the bold, aromatic notes of a café latte with a velvety smooth caramel finish.
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Ingredients
- 1 Carton Carmelle
- 575 ml Milk
- 1 tsp Instant Coffee
- Dessert Mould
Directions
- Empty the liquid Caramel Topping sachet into a 575ml. mould or into 4 small cups.
- Heat 575ml. of milk almost to boiling point, add the coffee and stir till it has dissolved.
- Stir in the contents of the Carmelle Sachet and bring to the boil and boil gently for 2 minutes stirring all the time.
- Pour very gently into the mould and leave to cool.
- Once cool, place the mixture in the refrigerator until set (2 - 4 hours).
- Turn out and serve and enjoy.
