Page 4: Raspberry Ice-cream with Framboise
Ice-cream made with vanilla yogurt, raspberries and Framboise. Served with raspberries soused in Framboise, it’s so fresh and effervescent.
500gms frozen raspberries, slightly thawed
2 cups low fat vanilla yogurt
Seeds from 1 vanilla pod
4 tbsp Framboise (raspberry liqueur)
4 tbsp icing sugar
2 cups fresh or thawed raspberries
Good splosh of Framboise (2-3 tbsp)
Mix vanilla seeds through yogurt and set aside. In a blender, blitz frozen raspberries, Framboise and icing sugar. Pass through a sieve to remove the raspberry seeds. Stir mixture through yogurt, pop into an ice-cream maker follow manufacturer’s instructions. This will give you a lovely soft serve consistency. If you want something a little more solid, place mixture in an air-tight container in the freezer until you are ready to serve.
If you don’t have an ice-cream maker, place mixture into an air-tight container and freeze for 2 hours. Remove mixture, blitz in blender or processor and place back in container in the freezer for an hour. Remove and blitz again, returning to the freezer. Repeat process 1-2 times to ensure a smooth consistency.
Soak raspberries in Framboise in the fridge. Scoop out ice-cream and put into individual glasses. Top with sozzled fruit. If you want to make this for the kids as well, leave out the Framboise.
Why it’s good for you
I love this dessert. It’s rich, fresh and gorgeous to look at.
1308.42kj (312.51cal); 2.47g total fat (0.97g saturated fat)
Next Recipe: Page 5: Baked Bananas with Maple Syrup