Note
to self - I've learnt from experience that I'll always serve a
dessert like this twice so I'll make sure I've sufficient ingredients
to do just that.
I
defrosted 250g of frozen raspberries and I didn't add any sugar, I
wanted the pure, sharp raspberry juice.
The
box of strawberry ice cream would certainly give me two scoops –
tick.
A
glass serving dish to serve – another tick.
I
crushed 4 Amaretti biscuits in a “Bacofoil
SafeLoc” bag – they
each weigh 25g approximately and measure 4.5cms/1¾”. Bacofoil
SafeLoc bags are really
strong bags suitable for food and the freezer – yet another tick.
A
financier weighs 25g and I used two cakes for each portion. Cut in
half lengthways and then cut into small cubes – you'll get 12 small
cubes per financier – 1cm x 2cm/½”x¾” . Place in the bottom
of your glass dish. Drizzle the raspberry juice over the cake. You
can do this ahead, cling film and fridge.
When
you're ready to serve add half of the raspberries on top of the cake.
Add one scoop of ice cream and then decorate with the crushed
Amaretti biscuits.
Almond
and raspberry are a match made in heaven. You have almond in the
Financier and of course your Amaretti biscuits. Sharp raspberries
and creamy home-made strawberry ice cream topped off with a crunch of
the biscuits. What's not to love.
I
didn't have to make a trip to shop for the dessert, it was in my
freezer and my pantry.
I
buy my financiers in bulk – Maison Jacquemart Les
Petits Financiers – aka
French Almond Cakes from Alma Trading Limited 24x25g
cakes £11.99.
You
can buy smaller quantities Bonne Maman have
bags of 7 x 175g, normally £2. Available in Waitrose.
You
could of course make your own but for me it's a really great product
that has many uses and a long shelf life so perfect for the pantry.
A
step by step Birthday dessert photo guide is up next!
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