Promoted by Ricola
Make 2019 the year of me-time with help from Ricola
Make time for self care in 2019 with help from Ricola.
While we’re often reminded of the importance of self-care, many of us still feel a pressure to be in a constant state of busyness or productivity, which can make it difficult to allow ourselves to take time out.
This year, Ricola wants to encourage you to make time to treat yourself. Wellbeing lies at the core of everything the Swiss brand does, from its sustainable ethos to the unique 13-herb blend it has been using for more than 80 years.
Free from artificial flavours and colours, Ricola’s deliciously refreshing herbal sweets have been designed to make precious moments of calm, enjoyment and appreciation possible for everyone.
On occasions when you’re unable to take much of a break, enjoying Ricola’s herbal sweets can help to remind you to pause and recentre, even if it’s just for a few moments.
Ricola’s sugar-free sweets come in a range of flavours including LemonMint, Elderflower, Mountain Mint, Cranberry and Herbal Caramel.
This January, take time out to treat yourself with Ricola’s sweet and warming herbal caramel crème brûlée.
For more inspiration go to ricola.com
Ricola sweets are available to buy online at ricola.com and ocado.com and in store from the confectionery aisle at Holland & Barrett, Waitrose, Sainsbury’s, WHSmith, Morrisons, independent health food stores and pharmacies.
Herbal caramel crème brûlée recipe
A twist on the classic French dessert…
For the crème:
- 40g herbal caramel drops
- 300g full cream
- 3 egg yolks
- 35g sugar
For the topping:
- 50g sugar
- Crush the Ricola Herbal Caramel drops in a mortar, then add them to a small pan along with the cream. Bring to the boil and remove from the heat once all the pieces have dissolved.
- Add the egg yolks and sugar to a bowl with a pinch of salt and whisk together. Slowly add the cooled boiled liquid to the bowl, stirring constantly, and mix well.
- Pour the mixture into four small ovenproof bowls or ramekins and oven cook at 110°C/230°F for 30-40 minutes. Keep in the fridge until you’re ready to eat them. 4 Before serving, spread the sugar over the top of each crème. Caramelise by putting them under the grill at the highest heat for 3-5 minutes.