Tuesday, February 12, 2013

Valentines Raspberry shortcake ice cream sandwiches

For the Semi Fredo ice cream 

300 ml cream
150 ml berry flavoured yoghurt
1 ½ cups raspberries to make ½ cup raspberry puree – frozen are fine
½ cup caster sugar
2 egg whites beaten to soft peaks                                                                                                                                                  

For the shortcakes: Makes approx 18 - allow 2 per person 

225g butter
125g sugar
350g flour
Pinch of salt

Raspberry jam for spreading

To make the ice-cream
Line a large spring form cake pan or Swiss roll pan with cling film.
Defrost the frozen raspberries then pulse them in a food processer. Pour the purred berries into a sieve set over a bowl and press the raspberry puree through a sieve to remove the seeds.
Whip the cream in a large bowl; fold in the yoghurt, caster sugar and beaten egg whites.
Lastly drizzle in the raspberry puree and ripple it through the mixture using the blade of a knife.
Pour the mixture into the lined pan and freeze.
While the Semi Fredo is freezing make the shortcakes

Preheat the oven to 150°C
Combine the sugar; flour and salt then cut the butter into small pieces and rub into the dry ingredients. Work it well with your hands until it becomes a smooth dough or place all the ingredients into a food processor and process till dough forms, you may still need to work it a little with your hands.
Roll the dough out till it is about 4 ml thick and use a heart shaped cookie cutter to cut the shortcakes.  Prick each shortcake with a fork and bake on a greased tray for around 15 minutes or until lightly golden. Remove from the tray and cool on a rack.

To assemble
Remove the semi fredo ice cream from the freezer so it can begin to soften. Heat your heart shaped cutter in hot water. Spread some raspberry jam onto one shortcake, cut an ice cream heart and place on top then top with another shortcake.

No comments:

Post a Comment