Preparation : 20 minutes
Cooking : 10 minutes
Resting time: 15 minutes
Servings : 4 servings

Nut free l Egg free l Gluten free

Ingredients :
- 1/2 jar of CARAMELS FAA raspberry caramel, 315 g
- 500 ml (2 cups) raspberries
- 15 ml (1 tbsp) honey
- 500 ml (2 cups) vanilla ice cream
- 250 ml (1 cup) of 2% milk

For the caramel tiles:
- 60 ml (1/4 cup) of water
- 125 ml (1/2 cup) sugar
- 15 ml (1 tbsp) CARAMELS FAA raspberry caramel

- For decoration (to taste):
- Mini pink decorative candies
- Raspberries
- Whipped cream

Instructions :

1. In a small saucepan, pour the water. Bring to a boil, then add the sugar and stir. Simmer for 8 to 10 minutes over medium heat, until the mixture turns an amber color.

2. Add the raspberry caramel to the caramel tiles, stirring quickly. Cook for 30 seconds, stirring. Remove from heat.

3. Line a baking sheet with parchment paper. For each tuile, dip a fork into the caramel, then shake the fork over the baking sheet in a circular motion to create caramel threads. Repeat until you have about eight tuiles. Let cool for 15 to 20 minutes, until the tuiles have hardened.

4. Dip the rim of four glasses in a little raspberry caramel, then in the mini-candies to frost it.

5. In a bowl, place the raspberries and honey. Using a fork, mash the raspberries to obtain a compote.

6. In the electric mixer, place the ice cream, milk and remaining raspberry caramel. Mix until smooth.

7. Divide the raspberry compote into the glasses, then gently pour in the milkshake.

8. Decorate with raspberries, whipped cream and caramel tiles.