Blondies with Macerated Raspberries, Rosé and Raspberry Ice-cream
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Blondies with Macerated Raspberries, Rosé and Raspberry Ice-cream
Serves six / Preparation time 25 minutes, plus freezing time / Cooking time 30 minutes Download Recipe PDF
Ingredients
For the blondies
Raspberries 100g
Warwick First Lady Rosé 125ml
Butter 100g
Good quality white chocolate 150g
Free-range egg x 1
Condensed milk 1 x 410g tin
Vanilla extract 5ml
Sea salt 5ml
Cake flour 180g, sieved
For the ice-cream
Corn on the cob x 6
Good quality vanilla ice cream 1L
Raspberries 100g
Warwick First Lady Rosé 125ml
How To Make
1
Start by preparing the ice cream: place ice cream in a mixing bowl and leave out for 20 – 25 minutes to soften a little at room tempera-ture. Once a consistency is reached that is just soft enough to mix, blend in the raspberries and Warwick First Lady Rosé.
2
Place the ice-cream back in the freezer and beat with a whisk or a spatula every half hour, for 2 hours. Leave to freeze overnight, or until firm again.
3
Make the blondies by macerating the raspberries in the Warwick First Lady Rosé.
4
Next, melt the butter and the white chocolate together in a heat resistant bowl over gently simmering water (be sure to not let the bowl touch the surface of the water), stirring continuously.
5
Once the mixture has melted and amalgamated, whisk in the egg. Follow with the condensed milk and vanilla extract and lastly fold in the dry ingredients.
6
Pour the mixture into a lined and greased baking tray (20cm x 20cm) and bake in a preheated oven for 25 – 30 minutes, or until the blondie feels firm, but slightly soft in the centre.