Espresso, hazelnut & chocolate shortbread
These biscuits are the perfect blend of rich coffee, dark chocolate and toasted nuts. Simple to make, they're ideal if you're sharing a cuppa with friends
Lychee & rosewater ice cream
- Preparation and cooking time
- Prep:
- plus 3 hrs freezing, no cook
- Easy
- Serves 4 - 6
Skip to ingredients
- 425g can lycheesin syrup
- 10 raspberries
- 1 tsp rosewateror rose liqueur
- 300g double cream
- 397g can condensed milk
- popping candyto serve
Nutrition: per serving (6)
- kcal548
- fat33g
- saturates20g
- carbs57g
- sugars56g
- fibre1g
- protein6g
- salt0.1g
Method
step 1
Tip the lychees with their syrup into a food processor, add the raspberries (they are only there to make it pink) and blitz until smooth. Add the rosewater and blitz again.
step 2
In a clean bowl, whisk the cream to soft peaks. Stir in the lychee and raspberry mix and the condensed milk, and give it all one final quick whisk to get rid of any lumps. Tip it into a plastic container with a lid. Freeze for at least 3 hrs – there’s no need to churn it.
step 3
When it's ready, spoon into tumblers and sprinkle each one with 1 tsp popping candy.
