“The dulce de leche milkshake at The Paramount Coffee Project is to die for. It would be great to know how it’s made so I could try it at home.”
Valerie Simpson, East Balmain, NSW
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Dulce de leche crème
Method
Main
1.For dulce de leche crème, whisk dulce de leche and cream in a saucepan over medium heat until smooth and combined. Add sea salt until you can just taste it (about 1 tsp). Transfer to a bowl and refrigerate.
2.Combine 4 scoops vanilla ice-cream, 200ml milk and 200ml dulce de leche crème in a blender and process until smooth and frothy, then repeat (remaining dulce de leche crème will keep refrigerated for 4 days). Serve cold.
Note At The Paramount Coffee Project the chefs make their own dulce de leche from condensed milk. Dulce de leche is a Spanish and Latin American caramel made with milk. It’s available from Latin American and Spanish shops. To make your own, stir condensed milk continuously in a saucepan over low heat until dark caramel in colour (35-45 minutes)
