Raspberry ice-cream cake with pistachio nuts
Raspberry pie with vanilla ice, pistachios and white chocolate
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.
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.
Chop the nut caramel with a kitchen knife into small pieces and place in a small bowl.
Chop the chocolate into small pieces and put in another bowl.
Cover the cake tin with a large piece of baking paper.
Remove the ice from the freezer, pour it on a cutting board and cut it into slices of 1½ cm thick.
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.
Cover with ice and press again to an even layer. Spread the jam over it and cover with ice. Press.
Spread the jam over it and sprinkle with the pistachio caramel. Cover with the rest of the ice.
Fold the parchment paper over the ice and put it in the freezer for at least 1½ hours.
Meanwhile, chop the rest of the pistachios into small pieces. Pour the ice-cream cake on a nice dish and remove the baking paper.
First divide the chopped nuts and then the raspberries. Serve immediately. Yummy! .
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