8 scoops of Carte D’Or Caramel Cinnamon Waffle Ice Cream (200g/400ml)
12 raspberries
8 tsp brown sugar
COOKING METHOD
1
Place 3 raspberries into each of the 4 ramekins.
2
Scoop the Carte D’Or Caramel Cinnamon Waffle Ice Cream and spread evenly between the 4 ramekins. Push down and smooth off the tops using a palette knife.
3
Freeze the ramekins for 20 minutes.
4
Serve remove from the freezer, sprinkle each ramekin with 2 teaspoons of sugar and caramelise quickly using a blow torch. Serve immediately.