Chocolate and raspberries are a match made in heaven, and our raspberry ripple ice cream is lovely and light.
5 minutes
5 minutes
Easy
4
Chocolate and raspberries are a match made in heaven, and our raspberry ripple ice cream is so light and fresh it makes eating a whole slice of brownie a breeze!
First make the chunky raspberry coulis. Place 200g raspberries in a bowl with caster sugar, set the rest to one side. Cook on full power in microwave for 1 minute (2 minutes if using frozen raspberries). Remove and stir, they should have broken down and be like runny jam.
Cook on full power in microwave for 1 minute (2 minutes if using frozen raspberries). Remove and stir, they should have broken down and be like runny jam.
Add remaining raspberries, stir and set aside to cool. Once the coulis is cold; place a square of brownie on each plate.
Add a very generous scoop of Raspberry Ripple Ice Cream, pour over raspberry coulis, drizzle with the Jersey Gold cream and scatter over the granola – et voile, ice cold, fruity, chocolatey heaven!
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
