Donna Hay

For­get flow­ers and choco­lates this Valen­tine’s Day. Wow your sweet­heart with this gor­geous dessert – it’s a cinch, plus you can make it in ad­vance

Sunday Herald Sun - Stellar - - Contents - by Donna Hay

Rasp­berry sor­bet ice-cream sand­wiches.


• ½ cup (125ml) wa­ter • 1 cup (220g) caster (su­perfine) sugar 1 tea­spoon vanilla ex­tract

1 tea­spoon finely grated le­mon rind • 4 cups (640g) frozen rasp­ber­ries • 8 store-bought round short­bread bis­cuits • ic­ing (con­fec­tioner’s) sugar, to dust fresh rasp­ber­ries, to serve


STEP 1 Place the wa­ter, sugar, vanilla and le­mon rind in a medium saucepan over high heat. Bring to the boil and cook for 6 min­utes or un­til re­duced and syrupy. Set aside syrup to cool slightly. STEP 2 Place syrup and rasp­ber­ries in a food pro­ces­sor and process un­til com­bined. Pour the mix­ture into a 20cm x 30cm metal tin. Freeze for 3-4 hours or un­til set. STEP 3 Cut sor­bet into squares. Work­ing in batches, place sor­bet in a food pro­ces­sor and process un­til smooth. Re­turn sor­bet to the metal tin and place in the freezer for 1 hour or un­til ready to serve. STEP 4 Scoop sor­bet onto half of the bis­cuits. Sand­wich to­gether with re­main­ing bis­cuits. Dust with ic­ing sugar and serve with fresh rasp­ber­ries. Makes 4.

“Noth­ing beats the smooth crunch of an ice-cream sand­wich”


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