Mini Biscotti with Creamy Blueberry Ice Cream
Baking and Desserts | Russian cuisine
⏳ Time
9 hours
🥕 Ingredients
15
🍽️ Servings
10
Description
Mini Biscotti with Creamy Blueberry Ice Cream
Ingredients
- Wheat Flour - 1 cup
- Baking Powder - ½ teaspoon
- Salt - ¼ teaspoon
- Activated Baking Soda - ¼ g
- Ground Cinnamon - 0.1 teaspoon
- Raw cane sugar - ¾ cup
- Vanilla extract - ½ teaspoon
- Salted Butter - 8 tablespoons
- Fresh Berries - 2 cups
- Whole egg - 1 piece
- Vanilla salt - ¼ cup
- Citrus Zest Mix - ½ teaspoon
- Meyer Lemon Juice - 1 tablespoon
- Corn Starch - 2 teaspoons
- Vanilla Ice Cream - 4 lbs
Step by Step guide
Step 1
For the blueberry filling, combine blueberries, sugar, and lemon zest in a saucepan over medium heat. Lightly mash the berries with a spoon to release their juice. Cook for about 2 minutes, stirring. In a separate bowl, mix lemon juice and cornstarch. Stir the lemon mixture into the blueberry sauce, bring to a boil, and cook for about a minute until thickened. Remove from heat and let cool to room temperature. Then transfer the sauce to a separate container, seal tightly, and refrigerate until use.
Step 2
Preheat the oven to 374°F (375 degrees Fahrenheit).
Step 3
Grease two 20x20 cm (8x8 inch) baking pans with room temperature butter. Dust the surfaces of the pans with flour. Place parchment paper on top, allowing the edges to hang slightly over the sides.
Step 4
For the biscotti, mix flour, baking powder, baking soda, salt, and cinnamon in a bowl. In a separate bowl, beat butter and raw cane sugar with a mixer on medium speed until creamy, about 3 minutes. Add the egg and vanilla extract to the cream. Reduce the mixing speed and add the flour in two batches. Mix until smooth. Divide the batter between the two pans and bake in the oven for 10–12 minutes until golden brown. After baking, remove from the oven and let cool at room temperature for at least 1 hour, keeping the biscotti in the pans.
Step 5
Transfer the ice cream from the freezer to the refrigerator for 10 minutes.
Step 6
Spread half of the blueberry sauce over the cooled biscotti in the pan. Remove the slightly softened ice cream from the refrigerator. Spread all the ice cream over the sauce and smooth the surface with a spatula. Top the ice cream with the remaining blueberry sauce. Remove the second layer of biscotti from the second pan, place it on top of the sauce, and gently press down to form a sandwich. Wrap the pan tightly in plastic wrap and freeze for 6 hours or overnight.
Step 7
When serving, remove from the freezer, unwrap the plastic wrap, and cut into bars of any geometric shape.
Step 8
For further storage, wrap each individual bar in plastic wrap or foil and freeze as regular ice cream.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.