Honey, almond and raspberry yogurt ice with rose petal cantuccini

Method

1. To make the yogurt ice, line a loaf tin with cling film.

2. Sieve the icing sugar onto the frozen fruit then drizzle over the honey. Stir well. Mix in the yoghurt and nuts.

3. Spoon the yoghurt mixture into the loaf tin, level off the surface and cover with freezer film. Freeze overnight.

4. For the cantuccini, place the flour, sugar, salt and baking powder into a large bowl.

5. Make a well in the centre and stir in the eggs, vanilla extract, lemon zest and rose petals.

6. Set the oven to 200C/gas 6. 

7. Shape the cantuccini mix into two sausage shapes and transfer to a non-stick baking sheet. Bake for about 20 minutes until pale golden and firm. 

8. Using a serrated knife, slice the logs diagonally into one centimetre thick slices. Arrange on the baking sheet and return to the oven for five minutes until golden. Leave to cool.

10. Serve the ice cream in slices with the rose petal cantuccini.

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Ingredients

For the ice

50g icing sugar
300g frozen raspberries
4 tbsp clear honey
500g plain low-fat yogurt
75g almonds, unblanched

For the cantuccini

225g plain flour
175g golden caster sugar
1 pinch Salt
0.5 tsp Baking powder
2 Eggs, beaten
3 drops vanilla extract
1 lemon, grated zest
1 handful rose petals

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