Ingredients
- 600 g white chocolate ice cream
- 250 g brown sugar
- 200 g raspberries
- 180 g flour
- 140 g butter
- 4 g edible gelatin in sheets
- 3 g salt
For the recipe of the white chocolate and raspberry biscuit, collect the flour, butter, 120 g of sugar and salt in a bowl; mix the ingredients until you get a homogeneous dough, arrange it between two sheets of baking paper and roll it out with a rolling pin to a thickness of 4-5 mm.
Cut out the dough with a ring (ø 7 cm) greased to create 12 biscuits; gently transfer them to a baking tray lined with parchment paper, let them cool in the fridge for 20-30 minutes (so they will keep their shape better during cooking), then bake them at 170 ° C for 15-16 minutes.
Soak the gelatin in a bowl of cold water for about ten
minutes.
Blend the raspberries with 130 g of sugar, obtaining a sauce; heat 3-4 tablespoons in a saucepan, melt the well-squeezed gelatin in it, then stir all the sauce together and let it cool. Mix the white chocolate ice cream with the raspberry sauce. Remove the biscuits from the oven, let them cool completely, then fill them two by two, like a sandwich, with the variegated ice cream. Serve them immediately.
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