NEVER ENOUGH GARLIC

This sumptuous dessert is a combination of two desserts rolled into one. Why? Because we can. And we should. I mean, can you say no to white chocolate pudding with a salted caramel finish or a decadent vanilla cake? Put them together and add a few pieces of gorgeous caramel lattice, and your guests will be impressed forever.

To get started, you need to make this vanilla chickpea cake and let it cool. Refrigerating it for a couple of hours won’t hurt. Then you need to make these white chocolate, salted caramel cups, which need to set in the fridge.

Part 1: The Caramel Lattice

Ingredients:

• 200 g (1 cup) cane sugar

1. While the cake and pudding cups are in the fridge, prepare a baking tray with a sheet of baking paper.
2. Heat up the sugar in a heavy-bottomed pot on low heat. The sugar will slowly start to melt, turning a darker shade of golden brown as it caramelizes.
3. Once all the sugar has melted completely, dip a wooden spoon into the caramelized sugar and drip it onto the baking paper in criss-crossed lines. Be careful not to let the caramel touch your skin at any point!
4.  The caramel on the baking paper will harden instantly, but be sure to let it cool before touching it. Break the lattice into shards of different sizes that can be used to decorate the showstopper with.

Part 2: Compiling the Showstopper

1. Using a round cookie cutter or bowl, cut out several small cake circles. Note: the circles should be no smaller than the diameter of the ramekins used for the pudding.
2. Carefully separate the sides of the pudding from the ramekins with a sharp knife.
3. Upend the pudding-filled ramekins onto the cake circles to create a cheesecake-style layer on top of the cake.
4. Decorate the top and sides of the pudding with caramel shards and serve immediately.

Tip: We recommend waiting to decorate with the caramel shards until just before serving as they tend to soften and "wilt" when in contact with the moisture from the pudding for a long time.