Cinnamon ice cream
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Fruity summer Charlotte
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g summer fruit(we used raspberries, blackberries and blueberries)
- 4 tbsp demerara sugar
- 7 slices from a small cinnamon and raisin loaf(we used Waitrose's Richly fruited sliced loaf)
- 25g buttersoftened
- crème fraîcheor fromage frais, to serve
Nutrition:
- kcal262
- fat7glow
- saturates4g
- carbs47g
- sugars33g
- fibre5g
- protein6g
- salt43g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Tumble ¾ of the berries into a medium baking dish. Whizz the remainder of the berries in a food processor to make a purée, then stir this into the dish along with 2 tbsp sugar.
step 2
Spread the loaf slices with butter, then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar. Cover with foil, bake for 10 mins, uncover the dish, then bake for 5 mins more until the fruit is starting to bubble and the bread is toasty. Serve with dollops of crème fraîche or fromage frais.
