Chocolate Raspberry Frozen Pastries

Baking and Desserts | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chocolate Raspberry Frozen Pastries

Ingredients

Chocolate Biscuit Base - 10.6 oz
Raspberry gin - 2 tablespoons
Sugar - 8.8 oz
Raspberry leaves - 8.8 oz
Vanilla Ice Cream - 2 lbs
Meyer Lemon Juice - 1 teaspoon
Powdered Sugar - to taste

Step by Step guide

Step 1

Using a sharp knife, cut the rectangular chocolate cake base lengthwise into 4 thin layers. Then cut each piece in half. You will need 2 layers per person. Brush each layer with raspberry liqueur and cover with plastic wrap, letting them sit for a while.

Step 2

Line a 20 x 20 cm baking tray with parchment paper. In a blender, combine the raspberries, sugar, lemon juice, and remaining liqueur and blend until smooth. Set aside 125 ml of the puree, mix the rest with softened ice cream, and spread the mixture into the tray. Place in the freezer for 2 hours until set.

Step 3

Remove the ice cream from the tray and, using a knife, cut the ice cream into 4 pieces. Place 4 layers on a work surface and top each with a piece of ice cream, then cover with the remaining layers. Trim any excess ice cream from the edges. Return the sandwiches to the freezer for 5 minutes until set. Dust with powdered sugar on top and serve with the remaining raspberry puree.