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Coupe Glacée aux Framboises ~ Raspberry ice cream sundae

 

Recipe Categories : | Ice Cream | Desserts | Cold Desserts | Raspberries | MAIN INDEX |

Serves : 4

Ingredients :

  • 375g (12oz) raspberries, fresh or frozen
  • juice of 1 orange
  • juice of 1 lemon
  • ¾ cup granulated sugar
  • 2 cups cream
  • 3 tbsp iced water
    To serve :
  • 185g (6oz) raspberries
  • 3 tbsp Brandy
  • 2 tbsp toasted almonds


Preparation and Cooking Instructions :

  1. Rub the raspberries through a sieve or purée in an electric blender, then sieve to remove pips.
  2. Mix the purée with the orange and lemon juices and the sugar. Chill in the refrigerator for about 1 hour.
  3. Whip the cream with the water until it forms soft peaks. Stir in the raspberry purée and beat lightly together. Turn into a rigid freezerproof container. Cover, seal and freeze for 1 hour. Meanwhile, soak the raspberries in the liqueur.
  4. Remove the ice cream from the freezer; stir, then freeze until solid.
  5. Transfer to the refrigerator 30 minutes before serving to soften. Spoon half the raspberries into 4 chilled glasses and scoop the ice cream on top. Top with remaining raspberries and almonds.