You’ll see salted caramel in everything nowadays, from sauces to sweets, ice creams to drinks, desserts to lip balms, and more. We just can’t get enough. But, of course, we’re not averse to innovation.
Inspired by our modern-day patisserie-hero, Dominique Ansel, aka Monsieur Cronut® (who now has bakeries in New York, Tokyo and London), the cookery team at Olive HQ got to thinking about what other ingredients could make a classic caramel even better. Dominique has experimented with caramels made using muscovado sugar, clover honey and pomegranate molasses to drizzle on homemade vanilla ice cream.
We wanted something seasonal and fresh to mark the arrival of this year’s first, sweet, British raspberries. And so we came up with this beauty – the natural sweetness of the sharp Italian vinegar works brilliantly with the zing of the soft fruit. It works! Give it a go…
*This recipe is gluten-free according to industry standards
- sugar 150g
- raspberry liqueur or sloe gin 2 tbsp
- raspberries 500g
- lemon 1, juiced
- caster sugar 100g
- double cream 100ml
- balsamic vinegar 2 tbsp
- vanilla ice cream (check the label if you're gluten-free)
This will make more granita than you’ll need, but it will keep happily in the freezer for three months. The granita is gluten-free, but, if you need to, remember to check the ice-cream label.
- Kcals 440
- Fat 13.8g
- Saturates 8.5g
- Carbs 69.7g
- Sugars 69.6g
- Fibre 4.2g
- Protein 2.2g
- Salt 0.4g