Raspberry coulis
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Brown bread ice cream
Serves 4 - 6
Easy
Prep:
Cook:
plus 4 hrs freezing
Make a malty ice cream reminiscent of 80s dinner parties. Serve as it is or sandwich between cookies for a fun dessert
Skip to ingredients
- 100g wholemeal bread
- 80g hazelnutschopped
- 65g demerara sugar
- 3 egg whites
- 125g caster sugar
- 550ml double cream
- cookiesto serve (optional)
Nutrition: (6)
- kcal713
- fat58g
- saturates31g
- carbs40g
- sugars34g
- fibre2g
- protein7g
- salt0.3glow
Method
step 1
Heat the grill to medium. Pulse the bread in a food processor or blender to make breadcrumbs. Tip onto a baking tray with the hazelnuts and sugar, and mix well. Grill for about 10 mins, stirring frequently until lightly toasted (don't let it burn). Set aside to cool.
step 2
In a bowl, whisk the egg whites until stiff, then whisk in the caster sugar, a little at a time, until you’ve got a glossy meringue. In a separate bowl, whip the cream to soft peaks, then fold it into the egg white mixture along with the toasted breadcrumbs.
step 3
Tip into a large container with an airtight lid and freeze for about 4 hrs (the whipped egg white and cream will give it stability, so it won’t need churning). Remove from the freezer 15-20 mins before you want to serve so it softens a little. Sandwich between cookies, if you like.
