Warm Raspberry Compote with Caramel Swirl and Whipped Cream

Simmer raspberries with wine and vanilla, top with whipped cream and handmade caramel swirls, served with warm shortbread biscuits.

Vegetarian Dessert Fruit Raspberries Caramel

Estimated Nutrition

Calories

1135.2

kcal / serving

1135.2 kcal total

Carbs

194.5g

per serving

194.5 g total

Fat

32.4g

per serving

32.4 g total

Protein

5.8g

per serving

5.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

For the compote

150

Caster Sugar

For the caramel

Dairy

tbsp

Double Cream

Whipped

Fruits

Raspberries

Fresh

tbsp

Raspberries

Fresh, for garnish

GrainsCereals

piece

Shortbread Biscuits

Ready-made, warmed

Liquids

Red Wine

290

Water

Warm

NutsSeeds

leaf

Basil

Fresh leaves

0.5

pod

Vanilla

Split and seeds scraped out

sprig

Mint

For garnish

Method

Combine the compote ingredients in a small saucepan and bring to a boil.

Simmer the mixture gently for 8 minutes then set aside to cool slightly.

Dissolve the sugar in 290ml warm water over low heat, stirring occasionally.

Wash down the sides of the pan with a wet pastry brush to remove crystals.

Increase the heat and boil until the mixture turns into a golden caramel.

Dip the pan base in cold water briefly to stop the cooking process.

Drizzle a thin swirl of caramel onto oiled baking paper and let it cool.

Pour the compote into a glass and top with whipped cream and fresh raspberries.

Garnish with the caramel swirl and mint sprig then serve with warmed shortbread.