Gingerbread Sundae with Lingonberry Cream, Ice Cream and Caramel Sauce

Salted Caramel Sauce
2.25 dl granulated sugar
100 g room temperature butter
1.25 dl room temperature heavy cream
1 tsp flaky salt
1/2 tsp vanilla powder

Annas Gingerbread Cookies Original 300 g
Vanilla Ice Cream 500ml
Heavy Cream 500ml
Frozen Lingonberries 1 pack (225g)

1. Mix lingonberries and sugar in a bowl and set aside for a while.
2. Melt the granulated sugar at medium temperature in a saucepan. Stir occasionally. The sugar should melt completely and turn into a golden brown color. Remove the saucepan from the heat and add butter a little at a time while stirring vigorously.
3. Pour in the heavy cream in a thin stream while stirring.
4. Put the saucepan back on the heat and let the sauce come to a boil to about 107 degrees Celsius. Remove the saucepan from the stove again and stir in the flaky salt and vanilla powder.

5. Whip the heavy cream to a firm consistency and stir in the lingonberry jam. Layer the lingonberry cream, vanilla ice cream, gingerbread cookies, and caramel sauce just before serving. Drizzle on some caramel sauce and add sugared whole lingonberries at the top.