A few years ago we discovered salty caramel ice cream. It was excellent, less sweet than traditional caramel ice cream and very tasty indeed. When I came across the recipe in Lidl's online cookery book, prepared and presented by master Paweł Małecki, it took me back to that carefree holiday. Apart from salty caramel, the primary ingredient is puffed rice, which I remember from childhood. Preparing this dessert is so easy that I thought my children would be able to do it.

Apparently, children can eat any possible amount of sweets. Anything which an adult couldn't manage to eat is just an appetizer for kids. This time it so happened that we reached the breaking point of my children. After this dessert my small stuffed creatures slapped their bellies and said "It was tasty, but so ... sweet.

Though the dessert was excellent, it was really very sweet. An obligatory adjunct should be strong, bitter tea or fragrant, black coffee, and...you won't want to try a second helping .

Maybe you have some ideas on how to prepare this excellent dessert so it is a bit less sweet?

Ingredients (for 6 people):
50g of puffed rice

1 tin of dulce de leche
250g of mascarpone cheese
200ml of 30% sweet cream
0.5 teaspoon of sea salt
75 g of peeled almonds

Chop the almonds and lightly roast in a dry pan. Mix them with the puffed rice and half the tin of dulce de leche. Put the mass into some cups. Whisk the cooled sweet cream. Add the rest of the dulce de leche, mascarpone cheese, salt and mix thoroughly. Put the cheese mass on the caramel rice. Decorate with the almonds, a bit of puffed rice and some bits of fruit. Leave in the fridge for 1.5 hours.

Enjoy your meal!