-
120g Raspberries
-
grated zest of ½ orange
-
15ml Orange juice
-
20ml icing sugar
-
8 Stroopwafels
-
500ml vanilla ice cream(buy the best quality ice cream you can afford)
-
Raspberriesfor serving
-
icing sugarfor dusting
(Serves 4)
METHOD:
- Lightly crush the raspberries, orange zest, orange juice and icing sugar together with a fork and then stir to combine.
- Place a stroopwafel on your serving plate and place two scoops of ice cream on top.
- Squash slightly to flatten the ice cream (or cut out circles of ice cream with a cookie cutter to fit the stroopwafels).
- Spoon the crushed raspberry mixture over the ice cream and top with another stroopwafel. Serve with more fresh raspberries and a dusting of icing sugar.
VARIATIONS:
- Sandwich homemade or store-bought choc-chip cookies with coffee ice cream. Drizzle with salted caramel or chocolate sauce when serving.
- Sandwich green macarons together with peppermint crisp ice cream discs, drizzle with chocolate sauce and sprinkle with chopped peppermint chocolate.
- Sandwich thin wafer biscuits together with sugar-free berry sorbet and serve with fresh berries for a lighter option.
- To make ice-cream discs: Soften the ice cream a little and spoon in to a clingfilm-lined tray, about 3 cm deep. Smooth the top and freeze. Remove the ice cream from the tray and use a cookie cutter to cut out discs of ice cream in whatever size you prefer.
- Sandwich together two vanilla meringues with a scoop of berry sorbet or strawberry ice cream. Serve with fresh berry coulis and mint.