recipe_raspberries_with_salted_caramel_sauce

Recipe

Raspberries with Salted Caramel Sauce

4
Serves
1 MINS
Prep Time
0 MINS
Cook Time
9
Ingredients
Ingredients
Method
  • 250g Raspberries
  • 250 grams Berry Perfection Raspberries
  • 250 grams mascarpone
  • 2 tbs thickened cream
  • 1 tsp vanilla bean paste
  • 1/2 cup Salted caramel sauce
  • 3/4 cup white sugar
  • 200 ml thickened cream, at room temperature
  • 1 tsp sea salt flakes, crushed
  1. For the sauce; pour the sugar into a clean, dry saucepan. Melt over medium heat, stirring until the sugar melts and turns deep golden. Turn the heat off. Carefully pour in the cream (sugar will spit a little and turn to toffee).
  1. Return pan to medium-high heat, cook whisking until the toffee dissolves and sauce is smooth. Simmer gently 1 minute to thicken slightly. Whisk in the salt. Set aside to cool 15 minutes.
  1. Combine mascarpone, cream and vanilla. Spoon onto large serving platter. Scatter over the raspberries. Drizzle with caramel sauce. Serve.
Tip: Any un-used salted caramel sauce will keep in the fridge for 2 weeks. Warm in the microwave as required.