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South Africa

KARAMEL YSKASKOEK

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Ingredients

Kors:
Halwe pakkie Nutty Crust-beskuitjies, gekrummel - 25ml botter gesmelt

Vulsel:
125 ml Vars room
2 Sakkies Orley Whip
1 Blikkie (380g) karamel
1 Bakkie (250g) geroomde maaskaas
15 ml (Een koevertjie) gelatien, opgelos in 125ml water
125 ml Strooisuiker
10 ml Karamelgeursel

Directions

Vir Die Kors:
Meng die beskuitjiekrummels en botter en druk dit vas in 'n gesmeerde losboompan, 240mm in deursnee.

Vir Die Vulsel:
Klop elkeen van die twee rome afsonderlik styf en hou eenkant. Klop die karamel en maaskaas saam. Roer die opgeloste gelatien, strooisuiker en geursel by die karamelmaaskaasmengsel.

Vou die twee styfgeklopte rome in en giet die mengsel in die kors. Laat stol oornag in die yskas.

Versier met kappertjies of gerasperde sjokolade.

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