Ingredients
- Spinneysfood Salted Butter 100g
- Spinneysfood Light Muscovado Sugar 200g
- Single cream 100ml
- Vanilla extract 1 tbsp
- Spinneysfood Organic Balsamic Vinegar of Modena 2 tbsp
- Spinneysfood Fine Sea Salt A pinch
- Remeo Madagascan Vanilla Gelato 500ml
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Balsamic butterscotch sauce with vanilla gelato
Italian 5 Mins Prep ยท 15 Mins Cook
- Heat a small saucepan over a medium heat. Add the butter and allow it to melt before adding the brown sugar and cream. Simmer for 6 minutes, stirring frequently, until the mixture thickens slightly and turns a golden caramel.
- Remove from the heat and stir in the vanilla extract, balsamic vinegar and a pinch of salt. Allow the butterscotch sauce to cool slightly before serving.
- When ready to serve, scoop the vanilla gelato into bowls or glasses and drizzle generously with the warm balsamic butterscotch sauce.