Salted Dark Raspberry Balsamic Caramel Grown Up Sundae with Raspberry Dusted Cocoa Almonds
This “grown up” sundae is just that. If you are a foodie looking for those unique combinations of flavors, this is for you. If you are looking for a food adventure, this is for you. Balsamic vinegar is used in many sweet dishes, think balsamic strawberries. Sutter Buttes dark raspberry balsamic is thick and sweet with a hint of tang. It makes the most luscious light raspberry balsamic caramel sauce that isn’t your typical heavy super sweet caramel. I pair it with their lemon olive oil, which again sounds odd, but olive oil ice cream is a thing that has been trending for years. Top with raspberry cocoa dusted almonds and wow your guests or just make yourself something special on a Saturday night. Once I tasted all these flavors together, I was so excited that I totally forgot to even put the fresh raspberry garnish on the sundae for pictures and I ate the prop sundae for dinner. It would also be fabulous drizzled on a flourless chocolate cake or brownies or some melted brie. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Raspberry Balsamic Sauce
- 1/2 cup of Wholesome Organic Brown Sugar (light or dark works)
- 1/3 cup of Sutter Buttes Dark Raspberry Balsamic Vinegar
- 1/2 cup of whipping cream
- 1 tablespoon of butter
- Big pinch of Frontier Co-op salt
- Raspberry Cocoa Dusted Almonds
- 1 cup of slivered almonds
- 1-2 teaspoons of Wholesome Organic agave or honey or maple syrup
- 1 tablespoon of Equal Exchange baking cocoa
- 3/4 teaspoon of Frontier Co-op raspberry flavor
- 1/8 teaspoon of Frontier Co-op or Simply Organic cinnamon
- Small pinch of Frontier Co-op salt
- Ice Cream of choice. I used a barrel oak aged vanilla gelato and a wild berry sweet cream gelato
- Sutter Buttes lemon olive oil
- Frontier Co-op flaked salt
- *Optional lightly sweetened whipped cream or coconut cream. I simply just pour some cream in a bowl with a couple tablespoons of Wholesome powdered sugar and a splash of Frontier Vanilla and beat with a whisk until it is thick & creamy. No real measuring involved, maybe 1/2 cup of cream or so, eyeball it. You want this drizzling consistency, no soft or hard peaks necessary.
- *Optional fresh raspberry garnish
Directions
- Combine brown sugar and balsamic in a saucepan and heat until a rolling boil. Stirring occasionally, continuing to cook about 3-4 minutes
- Stir in the heavy cream and be careful as it may spit a bit. Whisk until combined
- Remove from heat and stir in the butter and a nice pinch of salt
- Transfer to a heat proof container and let it cool down. Instructions Raspberry Cocoa Dusted Almonds
- Warm your agave (honey or maple syrup) in a heat proof bowl in the microwave for a few seconds
- Add your raspberry flavoring and almonds and toss to coat
- Add in the cocoa and toss again until completely coated
- Spread out on a tray or plate. The coating will not harden on these almonds. Use any leftover almonds on oatmeal, yogurt or smoothie bowl or for snacking.
- Simply layer as many or as little scoops of ice cream as you like
- Drizzle over some lemon olive oil
- Drizzle the caramel sauce
- Drizzle the optional loosely beaten cream
- Top with raspberry cocoa dusted almonds
- Hit it with a pinch of flaked salt
- Garnish with fresh raspberries
- *Store leftover caramel in the fridge and reheat gently to use.
