Ingredients
For the ice cream
- 60g cashew nuts
- 200g raspberries, frozen or fresh
- 250ml soya custard
- 4 tbsp brandy
- 100ml soya cream
- 60g white caster sugar
- 70g white marzipan
For the palmier biscuits
- 100g white granulated sugar
- ½ lemon zest, finely grated
- 185g ready rolled puff pastry
Method
- For the ice cream: Liquidize ground cashews, 100g raspberries, soya custard, brandy, soya cream and caster sugar. Add a few cubes of marzipan at a time then blend.
- Sieve mixture into an ice cream maker or freezable container. Freeze, it will remain slightly soft.
- For the palmier biscuits: Set aside 2 tbsp sugar. Mix remaining sugar and lemon zest, sprinkle generously on work surface, place pastry onto it. Sprinkle more lemon sugar over ½ the pastry, fold in other ½ to form rough square. Press the pastry to seal in the sugar.
- Sprinkle with more sugar, fold pastry the other way to form a rectangle.Roll pastry to make long rectangle (25cm x 10cm). With long edge towards you, fold each side to centre then repeat this process.
- Now fold in half, right to left, so two halves of folded pastry are on top of each other. Wrap in cling film, place in fridge for ½ hour.
- Preheat oven to 200°C/gas mark 6. Unwrap chilled pastry, cut a thin slice from each end and discard. Cut into 1cm slices, there should be 8 in total. Roll each in sugar. Place on baking tray, spacing apart. Bake for 10 to 15 mins, turn over, cook for further 5 mins until both sides are golden. Cool on wire rack.
- Serve 2 palmiers with 2 scoops of ice cream, garnish with remaining raspberries.
