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Frozen macaroon mould

Use soft-scoop ice cream for this dessert, not the block variety which is too hard to blend in easily.
When the dessert is turned out of the mould the mixture melts slightly, so have absorbent paper ready to mop up liquid from the base.

ingredients

serves 6 - 8
150 ml (1/4 pint|) double cream
1 litre (1 3/4 pint)s soft-scoop vanilla ice cream
4 tablespoons orange juice
100 g (4 oz) macaroons, crushed
25 g (1 oz) whole almonds, split and lightly toasted

sauce

350 g (12 oz) raspberries, defrosted if frozen
4 tablespoons redcurrant jelly
1 teaspoon cornflour
2 tablespoons water

method

1. Whip the cream until thick. Add the ice cream and orange juice and whisk gently together until evenly combined. Quickly fold in the macaroons. Turn the mixture immediately into a 1.5 litre (2 1/2 pint) freezerproof mould and level the surface. Cover tightly and freeze for at least 8 hours or overnight, until firm.

2. When the mixture is firm, make the sauce: reserve some of the whole raspberries for decoration; sieve the remainder, then pour the puree into a saucepan and add the redcurrant jelly. Blend the cornflour to a smooth paste with the water and stir into the pan. Bring slowly to the boil, stirring, and simmer for 2 - 3 minutes. Pour the sauce into a jug and cool. Cover and refrigerate.

3. Turn the frozen mixture out of the mould on to a chilled, deep serving plate. Pour the sauce over the dessert and spike with the almonds.

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