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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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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
Scoop 4 small balls of Carte D’Or Vanilla Ice Cream using a melon baler.
Add 1 small scoop to the centre of each round shortcake biscuit, leaving space around the edge.
Arrange 4 raspberries neatly on the biscuit around each ice cream scoop.
Place the second shortcake biscuit on top of the ice cream scoop and gently push down.
Dust with icing sugar and serve with the raspberry coulis on a chilled dessert plate.