Gotta love her:British television chef and pastry chef Lorraine Pascale. This is her delicious vanilla raspberry ice cream recipe. Get started!
Lorraine:'You don't need an ice cream maker! This dessert is truly heavenly – so blissfully soft and full of flavour. You can serve the ice cream on its own or with warm melted chocolate. Technically, it might not be real ice cream, but it's super delicious. You are dealing with different mixtures, but that is doable. The ice cream has to be made a day in advance! I take it out of the freezer about 10 minutes before serving.'
Shopping list
– 250 g frozen raspberries, thawed
– 110 g caster sugar
– 2 fresh egg whites or 125 g pasteurized egg whites (the best choice for small children, people in poor health and the elderly )
– 2 dl unwhipped cream
– marrow of 1 vanilla pod or a few drops of vanilla essence
– fresh raspberries, to serve
Requirements: cake tin of 16 x 8 cm
Step 1
Line the cake tin with a piece of cling film that hangs all over the edge. If the foil continues to pull up when lining the can, you can spray it with a little bit of water first. Then the foil will stick.
Step 2
Puree the raspberries in a blender, place a sieve over a bowl and pour in the raspberry purée. Press the purée through the sieve with a ladle. Discard the seeds left behind.
Step 3
Put the sugar in another bowl and add half of the egg whites.
Step 4
Beat vigorously until the mixture is stiff. Add the rest of the egg whites and continue beating until you have a mixture that is very stiff and glossy white. In another bowl, whip the cream until stiff and then add the vanilla. Fold this cream mixture into the beaten egg whites. Pour in the raspberry mixture and fold it in so that you get a nice veined pattern.
Step 5
Spoon the ice cream mixture into the lined cake tin, smooth the surface and let the ice cream harden in the freezer.
Step 6
To remove the ice cream from the cake tin, take it out of the freezer about 10 minutes before serving. Then lift the ice cream out of the tin with the help of the cling film, turn it upside down on a flat dish and serve it in slices. Serve with fresh raspberries.
From:Home cooking made easy, Lorraine Pascale, € 19.95
In the April issue of Santé (in stores on March 26) you will find a selection of recipes from Lorraine's second cookbook Home cooking made easy, for a sample of stress-free cooking.
