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Raspberry and Vanilla Shortcakes
This is an easy afternoon tea idea which looks very impressive. Use strawberries in the place of raspberries when in season.
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Ingredients
INGREDIENTS
4 scoops of Carte D’Or Vanilla Ice Cream (100g/200ml)
8 round shortcake biscuits
16 fresh raspberries
100ml raspberry coulis
A dusting of icing sugar
COOKING METHOD
1
Scoop 4 small balls of Carte D’Or Vanilla Ice Cream using a melon baler.
2
Add 1 small scoop to the centre of each round shortcake biscuit, leaving space around the edge.
3
Arrange 4 raspberries neatly on the biscuit around each ice cream scoop.
4
Place the second shortcake biscuit on top of the ice cream scoop and gently push down.
5
Dust with icing sugar and serve with the raspberry coulis on a chilled dessert plate.
Nutrition Information