During our fabulous food and wine festival that we had at home on the June Long Weekend too much wine was consumed. We had three courses over several bottles and the eight of us were looking a bit shabby by the time it came to dessert. I had earlier decided to serve gooey hazelnut brownies on white vanilla mousse, topped with Salted Caramel Sauce and warm raspberries and it was PERFECTION!
Earlier in the day I baked the brownie and did the work required for the other courses, the first being a mega platter with no less than 50 elements, around half being made by me on the day, the second buffalo wings two ways with blue cheese dipping sauce & buffulo wing hot sauce. I saved myself some time by buying the mousse from my local Drakes supermarket and knew the sauce would be best made on the spot . . . . well I was 3 sheets to the wind and my faithful assistant Donna was well down wind with me and neither of us could find a pair of glasses (luckily when we misread the .5 vanilla pods we wisely agreed that FIVE whole vanilla pods was way too much and only put one in ha ha ha). The plan had been to make this Salted Caramel Sauce from the Thermomix Australia Recipe Community and for the most part it is, with just a few tweaks I made in error or like in the case of the sugars, because I ran out of an ingredient, all of which turned out fabulously.
180 grams raw sugar
30g brown sugar
150g thickened cream
5 pinches of sea salt
1 vanilla pod seeds removed
Add all ingredients to the bowl, including vanilla pod seeds and pod and cook for 12 minutes on varoma temp, speed 2.
Remove pod and serve warm over desserts or cool and use in baked goods, salted caramel and macadamia ice cream and more!