Sally Abé serves up a stunning salted caramel freakshake recipe, featuring a rich salted caramel and peanut butter milkshake topped with caramelised peanuts, popcorn and peanut butter cups. Check out Sally's chocolate freakshake recipe for further indulgence.
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Melt 50g of the chocolate in a bowl over a pan of simmering water, remove from the heat and whisk in 100ml of double cream to make a smooth, glossy ganache. Transfer to a squeezy bottle or piping bag
2
Heat the sugar in a small saucepan until it begins to caramelise. Stir in the peanuts to coat in the caramel then transfer to a tray and leave to cool
3
Place the ice cream, half of the peanut butter and the milk in a blender and blitz until smooth
4
Line the inside of a glass with the chocolate ganache and pour in the milkshake. Add a large scoop of ice cream on top
5
Whip the remaining cream to stiff peaks and transfer to a piping bag with a star nozzle
6
Spread the peanut butter around the rim of the glass then pipe over a thick layer of double cream
7
Pile the popcorn, caramelised peanuts and fudge on top of the cream
8
Thread the peanut butter cups onto a wooden skewer and add to the glass
After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.
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Peanut butter salted caramel freakshake
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Peanut butter salted caramel freakshake