108. Frozen chocolate and raspberry pastries (recipe)

Not long ago I showed you the photo recipe for the "Three chocolates" cake. It so happened that I had sponge layers left over after making it, so, even though it's winter outside, here's a simple but very tasty recipe for frozen chocolate and raspberry pastries. Details and photos, as usual, under the cut.

Cooking time ≈ 3 hours.

Ingredients:

• 300 g sponge cake base (I used chocolate)
• 2 tbsp liqueur (cream liqueur in my case)
• 250 g raspberries
• 250 g sugar
• 1 tsp lemon juice
• 1 litre vanilla ice cream
• icing sugar to taste

Cut the sponge into square pieces. If you can, slice them horizontally too, so the bases are as thin as possible. Brush each piece with liqueur, cover with film and leave for half an hour to soak.

In a blender, blitz the raspberries, sugar, lemon juice and the remaining liqueur to a purée.

Set aside 125 ml of the purée.

Mix the rest with the softened ice cream.

Put the mixture into a tin and freeze for an hour, until it sets.

Line a tray with baking paper. Lay the sponge pieces on it, cut the frozen mixture into cubes, place them on the sponge and cover with the remaining sponge. Remove the excess ice cream from the edges, decorate with icing sugar and the leftover purée.

Bon appétit!