WHITE CHRISTMAS ICE-CREAM TREE

SERVES 12 PREP 30 MINS + FREEZING

1 litre vanilla bean ice-cream 100g white chocolate, finely chopped 2 cups rice bubbles 1 cup frozen raspberries, plus ¼ cup extra to decorate 300ml thickened cream, whipped to firm peaks 23 Raffaello chocolates, halved 100g vanilla mini meringues gold and silver cachous, to decorate

1 Scoop ice-cream into a large bowl, reserving tub. Set aside 15 mins until softened slightly. Don’t allow to melt.

2 Stir chocolate, rice bubbles and raspberries through softened icecream. Spoon ice-cream mixture back into tub and level top. Arrange remaining ice-cream in rough scoops on a tray to form peak of tree. Freeze 4 hours or until set firm.

3 Cut sides of ice-cream tub away with scissors. Invert ice-cream into the centre of a serving plate. Arrange extra scoops of ice-cream on top. Run a hot spoon up and down stacked ice-cream scoops to roughly smooth into a tree shape. Freeze 30 mins.

4 Spread a 5mm layer whipped cream over half ice-cream (see tip). Working quickly, arrange meringues, Raffaellos and extra raspberries over ice-cream. Spread remaining cream over rest of ice-cream and arrange remaining chocolates, meringues and raspberries. Press gold and silver cachous into tree just before serving.