Embrace summer with this indulgent Salted Caramel Iced Coffee featuring Ristretto by dessert extraordinaire, Darren Purchese. Serves 2. 1. Bring 80ml of fresh cream to the boil. Stir in two Ristretto shots extracted as 25ml espresso shots. 2. In a saucepan over low heat add 40g caster sugar, stir until melted and a deep amber caramel. Remove from heat and add the coffee cream mixture. Stir in 75ml(or more depending on your glass size) of full cream milk. Allow to cool in fridge. 3. Melt 60g qual