Raspberry, almond & ginger caramel swirl – OMG!

Raspberry & ginger caramel swirl I don’t know if you can sense it from the headline, but this is a dessert that will make you popular. Seriously. It will earn you new friends. You might get known for it in your community: ”Is she/he the one that makes this raspberry-ginger-fudge something…? ” ”Yes, she/he the one”, and so on.

Ingredients for Raspberry swirl Flaked almonds loves cream. Cream loves raspberries. Raspberries loves ice cream. Ice cream loves caramel sauce. Caramel sauce loves ginger. This desert is a great swingers party.

Waltzing Matilde in Karlshamn Matilde and Lizzy making raspberry swirl Lizzy eating raspberry swirl Matilde eating raspberry swirl Lizzy & Arthur eating raspberry swirl DSC_0212 DSC_0233 DSC_0243 Matilde eating raspberry swirl in Karlshamn DSC_0286 Lizzy & Arthur stealing ingredients DSC_0298

Raspberry, almond & ginger caramel swirl – OMG!
 
You can't really fail with this recipe. A lot of everything is a good rule of thumb here. And the caramel sauce will probably turn out fine no matter how much you mix the measurements up. I mean with those ingredients, what the fudge could go wrong?!
Author:
Ingredients
Serves 4
  • 2 packs of Raspberries (about 300 g/1/3 liter)
  • About 1 liter / 4 cups / 1 quart of Vanilla ice cream
  • About 3 dl/ 1¼ cup of heavy/double cream, whipped
  • 1 dl/ ½ cup/ 50 g Almond flakes or almonds chopped up roughly
  • 1 tbsp of salted butter
  • A dozen leaves of fresh basil (optional)
Ginger caramel sauce
  • 50 g / ½ stick / a scant ¼ cup of butter
  • ½ dl / a scant ¼ cup of golden syrup
  • 1½ dl / a heaping ½ cup of white sugar
  • 2 dl / ¾ cup of heavy/double cream
  • 1 tbsp of freshly grated ginger
  • 1 tsp of vanilla powder/extract (optional)
Instructions
  1. Put the almond flakes in a medium hot pan and toast until lightly golden. It takes about 3 minutes. Stir frequently, do not leave the pan. Stir in the tbsp. of salted butter. Add a small pinch of flaky sea salt, (if you’re using unsalted butter add some more.) Put aside to chill.
  2. Make the caramel sauce. Put the cream, sugar and syrup in a saucepan. Bring to a boil, then lower the heat and let boil gently for about 10 minutes until it thickens, (it will also thicken as it cools). Stir frequently. Then add the butter, ginger and vanilla and let simmer for another 3 minutes.
  3. Whip the cream.
  4. Serve in glasses or on plates. I usually layer it like this: firs ice cream. Then some raspberries. Then cream. Then caramel sauce. Then almond flakes. Then more raspberries. Then, if you’re feeling adventurous, finish it off with some basil leaves, as they are or chopped up finely.

Comments

  1. Jenny says

    Gaahh, I love this one! The ginger really does add magic to the caramel sauce. I think it is a good idea to squeeze the grated ginger in your hand and use only the juice to make it less bitter and to get a silkier look on the sauce. Thank you Waltzing Matilde, more of theese recipes to feed my sugar tooth!

    • matilde says

      Jenny!

      I’m really glad you like it 🙂 That’s a great idea, because the texture of ginger can get a bit woody.

      As a certified sugar fiend I can guarantee you there will be more of these sweet recipes.

  2. linda says

    Ok, boyfriends friends coming over for the first dinner tonight. Will try this one and see if it makes me popular 😉 Must say it sounds promising!

Leave a Reply

Your email address will not be published. Required fields are marked *