Bulla · Desserts
Tried this? Be the first to share.
Two mix-ins rather than one, which is what separates this from most caramel tubs. A thick caramel swirl runs through in golden streaks and pockets, with biscuit pieces scattered through the same base. The pairing solves a texture problem. A caramel swirl on its own is soft against a soft base, so there's nothing to bite against, and the biscuit supplies the only firm element in the tub. Without it the whole thing would read as uniformly sticky. Murray St is Bulla's richer line, and this is one of its more heavily loaded flavours. Biscuit in a frozen dessert has a short window before it draws moisture and softens, which is why it turns up here in chunks rather than as crumb.
