It’s a dessert that goes by more than one name: Horká láska. Hot love. Horké maniny. Piping hot raspberries smothering a scoop of vanilla ice cream. Although it’s name may be suggestive, the dessert itself is pure, simple and completely sublime. A staple of most Czech menus, horká láska is not just a dish of ice cream with raspberry sauce, it is a dish of juicy, steaming-hot raspberries with just enough ice cream on top so that it has completely melted into the berries by the time you are 3/4 done with the dish. The trick is all in getting the right ratio and remembering that it’s called “hot raspberries” and not “ice cream with raspberries” for a reason. I did find one traditional recipe (in Czech) that I used for guidance in recreating this classic dessert, but it’s a pretty straightforward concept that doesn’t need to be overthought. The addition of framboise and a pat of butter take the sauce up another level, but you don’t want either to overwhelm the taste of raspberries. It’s a perfect dessert for early fall, with the contrast of hot with cold and fresh with creamy satisfying both summer and fall cravings.
Horká Láska – Hot Raspberries with Ice Cream
- 12 oz. (1 1/2 cups) fresh raspberries
- 1/4 c. sugar
- 1 TBS framboise or other raspberry liqueur
- 1/2 TBS salted butter
- 2 scoops vanilla ice cream
- Add the raspberries and sugar to a small saucepan and heat over medium heat. Cook the raspberries, stirring occasionally, until they are broken down and juicy and the sauce is steaming, about 5-7 minutes. Add the framboise and salted butter, stir to combine, then remove from heat. Spoon a generous amount of raspberry sauce over each scoop of vanilla ice cream and serve immediately.