Rasp­berry and mango ice cream( serves 6)

Friday - - Wanted -

Prep time: 30 mins

Freez­ing time: overnight In­gre­di­ents 75g cashew nuts 3 tbsp honey 250g frozen mango pieces 75g frozen rasp­ber­ries 500g vanilla ice cream, soft­ened (see recipe on page 90) fresh or frozen rasp­ber­ries, to gar­nish Method: 1. Pre­heat oven to 180°C. Place cashew nuts on a

bak­ing tray and toast for 4-5 min­utes. Toss with honey then re­turn to oven for 4-6 min­utes, toss­ing fre­quently. Turn out on to a lined bak­ing sheet and leave to set. Once firm, chop into pieces. 2. Blitz frozen mango chunks in a blender un­til smooth. Place ice cream in a bowl, add rasp­ber­ries and gen­tly mix. 3. To as­sem­ble, scat­ter half the cashew nuts in a loaf tin. Top with mango purée, then sprin­kle over re­main­ing cashew nuts. Add ice cream and rasp­berry mix­ture and pack down firmly. Cover loaf tin with cling film and freeze for at least 4 hours or overnight. 4. To serve, re­move cling film, dip loaf tin into cold wa­ter and turn out on to a serv­ing plat­ter. Gar­nish with rasp­ber­ries.

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