Lingonberry Angel Pie

Serves 2 people

4 Digestive Biscuits 
6 Gingerbread Cookies 
20 g Butter 
 
Caramel Sauce: 
5 g Butter 
½ dl Unrefined Sugar 
½ dl Golden Syrup 
1 dl Whipping Cream 
 
1,5 dl Lingonberries 
1 dl Whipping Cream 
20 g Sliced Almonds 
Sea Salt

How to:

Toast the almond slices lightly in a dry pan over low heat. 

Melt the butter. Crush Digestive biscuits and gingerbread cookies and mix with melted butter until crumble forms. Toast the crumble in a pan until dry. 

Caramel sauce: 
Bring cream, sugar, golden syrup and butter to a boil. Boil while stirring until the sauce has thickened and looks deliciously golden brown. 

Pour the cream into an Add-a-Twist. Put a pebble in and the lid on and shake until the cream is loosely whipped.  If you prefer a less fun way of whipping cream, use your regular whisk or beaters. 

Place lingonberries and crumble on a StackPlate. Drizzle plenty of tepid caramel sauce and add a dollop of whipped cream. Top with almonds and sea salt and you're done. Yummy!