Chocolate-Yoghurt Tart Toppings

SALTED CARAMEL SAUCE

YOU’LL NEED

1 cup (210g) sugar
100 ml Water
½ cup (120ml) heavy cream
½ cup (85g) White chocolate
Salt to taste

METHOD

1. Heat your sugar and water to 130 degrees or until the caramel colour of your choice forms.
2. Take your caramel off the heat and carefully add your heavy cream.
3. Whisk until fully incorporated.
4. Place it back on the lowest heat setting and whisk in your white chocolate.
5. Add salt a sprinkle at a time until it tastes to your liking

CITRUS CREAM

YOU’LL NEED

1 cup (240ml) heavy cream
1 orange, zested finely
½ lemon, zested finely
Juice from ½ an orange
2 tbsp (60g) Icing sugar

METHOD

1. Add the zest from the orange and lemon into heavy cream.
2. Add orange juice and icing sugar and whip until soft peaks form