Blackberry Caramel Sauce with Vanilla Bean Ice Cream |
Author: Nicole
- 2 cups blackberries (8 ounces), divided
- ¾ cup plus 2 tablespoons sugar
- ½ cup heavy cream, warmed
- 2 teaspoons blackberry liqueur or Chambord
- ½ teaspoon vanilla extract
- Pinch of salt
- Serve with Vanilla Bean Ice Cream
- Toasted sweetened shredded coconut, for garnish
- In a small saucepan, combine 1 cup of blackberries with 2 tablespoons of sugar and 1 tablespoon of water. Cook over moderate heat, stirring occasionally, until the berries start to burst.
- Transfer the berries and any juices to a Vitamix or blender and purée until nearly smooth. Transfer purée to saucepan and let cool slightly.
- Warm heavy cream in microwave on medium for about 2 minutes.
- Whisk in cream, blackberry liqueur, vanilla and salt into purée.
- In a medium saucepan,combine the remaining ¾ cup of sugar with ¼ cup of water. Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, until the sugar dissolves.
- Cook undisturbed until an amber caramel forms, about 7 minutes (candy thermometer reaches 230°F).
- Carefully add blackberry cream (it may boil vigorously) and simmer, whisking, until caramel is smooth, 1 to 2 minutes.
- Let cool slightly, then stir in the remaining 1 cup of blackberries; let cool to room temperature.
- Toasted Coconut: Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color. A reminder that sweetened flakes will take less time because sugar speeds the toasting process.
* The blackberry caramel sauce can be refrigerated for up to 3 days. Bring to room temperature before serving.
* Coconut can be toasted a day ahead – store in an air tight container at room temperature.
Recipe by Riegl Palate at https://www.rieglpalate.com/blackberry-caramel-sauce-with-vanilla-bean-ice-cream/
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