Berry moulds with raspberry coulis

Berry moulds with raspberry coulis

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These pretty berry moulds are just the ticket for a perfect dessert moment. Start this recipe a day ahead.

The ingredient of Berry moulds with raspberry coulis

  1. 500ml vanilla ice cream, softened
  2. 1 cup mixed frozen berries
  3. 1/2 cup white chocolate, grated
  4. Mint leaves, to serve
  5. 300g frozen raspberries, reserve 1/4 cup, to serve
  6. 1/3 cup icing sugar

The instruction how to make Berry moulds with raspberry coulis

  1. In a large bowl, combine ice cream, berries and chocolate. Spoon mixture into 6 x 2/3-cup silicone moulds (see Notes). Freeze for 3 hours or overnight, until firm.
  2. To make the raspberry coulis: Combine raspberries and icing sugar in a medium pan. Bring to the boil, stirring and mashing with a wooden spoon. Simmer for 1 min on low. Strain mixture through a sieve over a jug. Discard seeds. Cool.
  3. Invert moulds onto plates. Drizzle with coulis. Sprinkle with reserved raspberries and mint leaves.

Nutritions of Berry moulds with raspberry coulis

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