150g mini marshmallows
200g white chocolate
50ml just boiled water
250g salted caramel sauce
50g roasted hazelnuts, roughly chopped
Add the mini marshmallows, white chocolate and water to a large non stick pan. Place over a gently heat for 5-6 minutes until melted, make sure to stir this and do not allow to get too hot or It will begin to stick. Remove from the heat and allow to cool. It needs to cool to room temperature at least or it will melt the cream when you try to fold it through.
When the mix is almost cool whip 250ml of the cream until soft peaks form and fold through, don't over-mix the cream or it will go grainy.
Fold 200g of the caramel through the melted marshmallow and chocolate mixture and then fold through the cream until they are fully incorporated. Be patient with this as over-mixing will cause it to loose its lovely airiness. once fully folded through divide the mix between 6 small glasses and refrigerate for at least 3 hours until set or overnight.
When ready to serve, whip the remaining cream and add a dollop to the top of each along with a little of the remaining caramel and some hazelnuts!