Raspberry and rosewater ice cream with strawberry salad
By: Lotte Duncan
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Raspberry and rosewater ice cream with strawberry salad
- Prep time:
- 20 mins, plus freezing time
- Cook time:
- Serves:
- makes 1 litre
For the perfect guilt-free treat this summer, try Lotte Duncan's luscious low-fat ice cream and glorious strawberry salad
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Tips and suggestions
- Drink with...
- Champagne
Ingredients
For the ice cream
- 225g Raspberries
- 2 tbsp icing sugar
- 300ml low fat fromage frais
- 300ml low fat Greek yogurt
- rose water, to taste
For the salad
- 150g Strawberries
- 225g Raspberries
- 2 tsp icing sugar
Method
1. For the ice cream, crush the raspberries with a fork and stir in the icing sugar.2. Fold in the fromage frais and yogurt, and add rosewater to taste.
3. Transfer to an ice cream machine and churn until frozen. If you don't have a machine, you can still make this ice cream - spoon the mixture into a plastic container and freeze for 1 hour. Remove and beat well, then freeze for a further hour. Repeat one more time - and return to the freezer until completely frozen.
4. For the salad, hull and slice the strawberries and leave on one side. Mash the raspberries and strain through a sieve. Sweeten the puree with icing sugar.
5. Stir the strawberries into the raspberry sauce and serve with the ice cream.
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