Food and Travel (UK)

Raspberry ripple ice-cream cake Freeze for at least 2 hours and up to 2 days, until completely set. To serve, dip an offset spatula into warm water and turn the cake out onto a chilled platter. Slice and serve within 5 minutes; return to the freezer unti

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SERVES 6-8

10 chocolate wafer biscuits (around 52g), finely crushed 2tbsp unsalted butter, melted 360g raspberrie­s, (thawed if using from frozen)

1tsp freshly squeezed lemon juice plus 1tsp grated zest 3 large eggs

2 large egg yolks

1 vanilla bean, seeds scraped 200g sugar

360ml double cream

1 x 21.5cm x 11cm loaf tin Line the bottom of your loaf tin with baking paper. Stir together the biscuits and melted butter and set aside. Place the raspberrie­s, lemon juice and zest in a high-powered blender and purée until the mixture is completely smooth. Set aside until ready to use.

Combine the whole eggs, egg yolks, vanilla, sugar and a pinch of salt in a heatproof bowl set over a pot of simmering water so that the bowl doesn’t touch the water, and cook over a medium heat for 5 minutes, whisking the eggs constantly, until thick and pale. Remove from the heat and beat with an electric mixer for

2-3 minutes more, until thick and completely cool.

In a separate bowl, whip the double cream for around 2-3 minutes, until soft peaks form. Gently fold the egg mixture into the cream, taking care to keep it light and airy. Pull out 480ml of the mixture, put it in a bowl, and fold in the raspberry purée until it is a uniform pink colour. Dollop the two mixtures in heaped ladlefuls, alternatin­g between the vanilla and raspberry cream, into the prepared tin. You can leave it like this, for a more modern look, or else use a skewer or a thin knife to streak and marble the two creams together in places before it sets.

Cover tightly with cling film and freeze for around 1 hour, sat level, until it starts to firm up. When the semifreddo has set a bit (is not jiggly), sprinkle the buttered chocolate biscuit crumbs evenly over the top to make a crust, pressing them in just slightly. A chocolate chip cookie for modern times MAKES AROUND 36 COOKIES (DEPENDING ON SIZE) 420g plain flour

120g ground almonds

300g light brown sugar or 290g coconut sugar

100g granulated sugar

1½tsp baking soda

1tsp sea salt flakes, plus extra for sprinkling

225g unsalted butter, melted 2 large eggs, at room temperatur­e

2tsp pure vanilla extract

470g dark chocolate, chopped Preheat the oven to 190C/375F/ Gas 5. Line two baking trays with baking paper or silicone baking mats. Whisk together the flour, ground almonds, sugars, baking soda and salt in a mediumsize­d bowl. In a separate small bowl, whisk together the melted butter, eggs, and vanilla, whisking vigorously. Stir the wet ingredient­s into the dry ingredient­s. Mix in the chocolate, reserving some for the tops, making sure it’s evenly distribute­d throughout the dough.

Scoop the dough in heaped tablespoon­s and roll into balls between your hands. Arrange on the prepared baking trays with plenty of space between them. Bake, one sheet at a time, for 10-12 minutes, until crispy on the edges and soft and just a touch underbaked-looking inside (they will continue to bake on the tray as they cool).

Remove from the oven and sprinkle with salt – or skip it if that’s not your thing. Allow to cool on the tray for at least 2 minutes (they may fall apart if you pull them off when they’re too hot), before transferri­ng to plates. They’re at their best served warm.

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