200g
Fresh Raspberries
Tip: You can substitute Raspberries for Strawberries, tinned Mango, Peaches or Lychees
1 Tbsp
Icing Sugar
0.25 Tbsp
Rose water
Tip: You can substitute rose water with orange blossom water.
Garnish:
2 Tbsp
toasted Coconut
1 Tbsp
Sticky Raspberry Sauce (optional)
3 Tbsp
crushed Rose Petal for special occasions (optional)
Instructions
Step 1
To start make the coulis: Place the raspberries in a fine mesh sieve and press through well into a mixing bowl underneath. Stir in the icing sugar to thicken and rosewater to make a coulis.
Step 2
In a separate bowl, whisk together the yogurt, sugar, coconut cream, cardamom and salt, then loosely stir in the raspberries coulis, creating a ripple effect.
Step 3
Spoon the mixture into a shallow box with a lid (suitable for freezing) and freeze. After 2 hours, remove from the freezer and gently mix with a large spoon to break up ice crystals. Then freeze until hard for approx. 3-4hours.
Tip:
It can be stored in the freezer for days or weeks in advance
Step 4
Remove from the freezer for a few minutes before it's ready to serve.
