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~MELANIE ~
Raspberry ice-cream cake with pistachio nuts
Raspberry pie with vanilla ice, pistachios and white chocolate
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Ingredients
Directions
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Put the sugar with the water in a saucepan. Let the sugar roast on low heat and let the syrup continue cooking until it turns golden brown.
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Meanwhile, put a piece of parchment paper on a plate and put the pistachios on it. Pour the caramel over the nuts and let the whole cool for about 30 minutes.
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Chop the nut caramel with a kitchen knife into small pieces and place in a small bowl.
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Chop the chocolate into small pieces and put in another bowl.
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Cover the cake tin with a large piece of baking paper.
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Remove the ice from the freezer, pour it on a cutting board and cut it into slices of 1½ cm thick.
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Cover the bottom of the tin with ice. Push the convex side of a spoon to an even layer. Divide the jam and sprinkle with the chocolate.
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Cover with ice and press again to an even layer. Spread the jam over it and cover with ice. Press.
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Spread the jam over it and sprinkle with the pistachio caramel. Cover with the rest of the ice.
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Fold the parchment paper over the ice and put it in the freezer for at least 1½ hours.
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Meanwhile, chop the rest of the pistachios into small pieces. Pour the ice-cream cake on a nice dish and remove the baking paper.
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First divide the chopped nuts and then the raspberries. Serve immediately. Yummy! .
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Nutrition
285Calories
Sodium1% DV35mg
Fat20% DV13g
Protein10% DV5g
Carbs12% DV36g
Fiber4% DV1g
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