Raspberry, marzipan and brandy ice cream with lemon palmiers
recipe
Raspberry, marzipan and brandy ice cream with lemon palmiers
No commentsIngredients
- For the ice cream
- 60g cashew nuts, finely ground
- 200g raspberries (frozen or fresh)
- 250ml soya custard
- 4tbsp brandy
- 100ml soya cream
- 60g white caster sugar
- 70g white marzipan
- For the palmier biscuits
- 100g white granulated sugar
- 1/2 lemon zest, finely grated
- 185g ready rolled puff pastry
- For the ice cream:
Serves:
4
Preparation:
30
Total Time:
30min
Directions
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- Set aside tbsp sugar. Mix remaining sugar and lemon zest, sprinkle generously on work surface, place pastry onto it. Sprinkle more lemon sugar over half the pastry, fold in other half to form rough square. Press the pastry to seal in the sugar.
- Sprinkle with more sugar, fold pastry the other way to form a rectangle. Roll pastry to make long rectangle (cm x cm). With long edge towards you, fold each side to centre then repeat this process.
- Now fold in half, right to left, so two halves of folded pastry are on top of each other. Wrap in cling film, place in fridge for hour.
- Preheat oven to Gas mark . Unwrap chilled pastry, cut thin slice from each end and discard. Cut into m slices, roll each in sugar. Place on baking tray, spacing apart. Bake for - mins, turn over, cook for further mins, until both sides are golden, cool on wire rack.
- Serve palmiers with scoops of ice cream, garnish with raspberries and juice.
Source: Cordon Vert school, recipe created by Marise Maddison 2008. Visit www.cordonvert.co.uk to find out more
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