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RECIPE
16 INGREDIENTS12 STEPS4hr 20min

Ice Cream with Honeycomb, Pickled Raspberries, Raspberry Coulis

This dessert not only looks amazing, but has the flavors to match!
Ice Cream with Honeycomb, Pickled Raspberries, Raspberry Coulis Recipe | SideChef
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This dessert not only looks amazing, but has the flavors to match!
Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
https://www.nickoskitchen.net/
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Fulfilled by
Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
https://www.nickoskitchen.net/
4hr 20min
Total Time
$1.16
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 1/3 cups
Whole Milk
1 1/2 cups
1/3 cup
Sweetened Condensed Milk
3 oz
Liquid Glucose
or Corn Syrup
1
Gelatin Sheet
1 1/2 Tbsp
3 Tbsp
Water
1 Tbsp
Baking Soda
1 splash
1/4 tsp
to taste
Baby Basil
to taste
Edible Flowers
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Nutrition Per Serving

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CALORIES
648
FAT
11.4 g
PROTEIN
10.7 g
CARBS
130.7 g

Cooking Instructions

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Step 1
In a large saucepan, add the Whole Milk (3 1/3 cups) and Caster Sugar (1/2 cup) . Heat gently until the sugar has dissolved.
Step 2
Increase the heat to a simmer and add the Sweetened Condensed Milk (1/3 cup) and Liquid Glucose (0.5 oz) .
Step 3
While the milk is simmering, soak the Gelatin Sheet (1) in cold water for 10 minutes. Squeeze the gelatin to remove the excess water.
Step 4
Remove the milk mixture from the heat and add the gelatin. Stir well to combine.
Step 5
Leave to cool overnight in the fridge, or for at least 4-5 hours.
Step 6
Pour the mixture into an ice cream churner and churn according to the instructions. Once churned to the consistency of soft serve ice cream, transfer to a container and keep in the freezer until ready to serve.
Step 7
Put the Caster Sugar (1 cup) , Liquid Glucose (2.5 oz) , Honey (1 1/2 Tbsp) , and Water (3 Tbsp) into a saucepan and cook over a medium-high heat, stirring occasionally until a golden caramel has formed and is bubbling.
Step 8
Add the Baking Soda (1 Tbsp) and mix in. The honeycomb will expand quickly so be careful. Tip the mix into a sheet pan lined with baking paper. Leave to cool and set.
Step 9
Once cold, bash the honeycomb into pieces and set aside.
Step 10
Put the Fresh Raspberries (1 cup) , Caster Sugar (1 Tbsp) , and Lemon Juice (1 splash) into a blender. Blitz until smooth. Pass through a fine sieve and place the mix aside.
Step 11
Into a bowl, add the Fresh Raspberries (12) and sprinkle the Caster Sugar (1/4 tsp) over the top. Add the Apple Cider Vinegar (1/2 tsp) and mix well. Leave for 10 minutes before serving, stirring several times.
Step 12
To serve, paint each plate with one brush of the raspberry coulis. Put a scoop of ice cream in the middle, then scatter honeycomb, Edible Flowers (to taste) , Baby Basil (to taste) , and raspberries around the plate. Serve immediately. Enjoy!
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Nutrition Per Serving
Calories
648
% Daily Value*
Fat
11.4 g
15%
Saturated Fat
7.2 g
36%
Trans Fat
0.0 g
--
Cholesterol
38.6 mg
13%
Carbohydrates
130.7 g
48%
Fiber
3.3 g
12%
Sugars
125.6 g
--
Protein
10.7 g
21%
Sodium
1220.3 mg
53%
Vitamin D
0.1 µg
0%
Calcium
334.6 mg
26%
Iron
1.2 mg
7%
Potassium
509.1 mg
11%
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