This winter dessert is so simple you’ll be almost embarrassed to admit how you made it. Winter dessert? With raspberries in? Yes! It is made with frozen raspberries, so it could be made all year round. The thing that makes it great is the beer.
A small box of frozen raspberries
A couple of rocks of dark Muscovado sugar, pounded into about a tablespoon’s-worth of powder.
A splash of dark rum.
1 dl double cream. Whip it, if you like.
1 33 cl bottle of imperial porter or stout of at least 7% ABV Heat the raspberries and sugar gently together until the raspberries thaw and the juice starts to dissolve the sugar.
Remove from the heat and add the rum.
Mix gently and try to keep some shape to the raspberries.
Pour the mixture into two serving bowls, preferably glass.
Fold the cream to each dish, so you get a pleasing marbled effect.
Share the porter into two wine glasses, and serve alongside the dessert. You can put some in with the raspberries, but it’s really not necessary. Here are some suggestions of strong (or imperial) porters/stouts that would work with this recipe:
Thornbridge Saint Petersburg Russian Imperial Stout (UK) 7.7% (Beer Merchants.com)
BrewDog Tokyo* (UK) 18.2% (BrewDog Shop)
The Kernel Brewery Export Stout (UK) 7.7%, or Imperial Stout 9% (Beer Merchants.com)
Flying Dog Gonzo Imperial Porter (USA) 8.7% (My Brewery Tap.com)
If you live in Sweden, you might be lucky to get your hands on Nynäshamns Valvikens Vinterporter, but if not:
Nils Oscar Imperial Stout (Sweden) 7%
Nøgne ø Imperial Porter (Norway) 9%
If you have any more suggestions, please let me know.