These fun mini cakes have a cool fresh burst of summer fruit in every spoonful.
- 972 kj ENERGY
- 10g FAT TOTAL
- 7g SATURATED FAT
- 6g FIBRE
- 5g PROTEIN
- 33mg CHOLESTEROL
- 66.43mg SODIUM
- 22g CARBS (SUGAR)
- 27g CARBS (TOTAL)
- 1/2 teaspoon coconut essence
- 125g fresh raspberries
- Double cream, to serve
- 12 ice-cream wafers
- 1L vanilla ice-cream
- 1L Mango sorbet
- Fresh raspberries, extra, to serve
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Spoon half the mango frappe into a bowl. Use a spoon to interrupt up slightly. put aside for 10-15 minutes to melt slightly.
Divide among six 250ml (1 cup) pudding basins. Use the rear of a teaspoon to swish the surface. cowl with wrapping and place within the deep freezer for two hours till firm.
Spoon the vanilla ice-cream into a bowl. Use a spoon to interrupt up slightly. put aside for 15-20 minutes to melt slightly.
read this : Summer peach and berry sorbet cake
Place half the raspberries in a very bowl and use a fork to coarsely mash. Stir within the remaining raspberries and coconut essence. Fold into the vanilla ice-cream to make a swirled result. Spoon into the basins and swish the surface. cowl and place within the deep freezer for two hours or till firm.
Spoon remaining mango frappe into a bowl. Use a spoon to interrupt up slightly. put aside for 10-15 minutes to melt slightly. Spoon among basins. swish surface. Use scissors to chop a hemicycle from every wafer. Place over the frappe to create a circle to hide utterly. Place in the deep freezer for four hours or till firm.
Dip every basin into a bowl of predicament for two seconds. flip onto plates. prime with cream and further raspberries.
read this : – Healthy Brownies .