raspberries

‘Raspberry Ripple Ice-Cream

raspberryripple

Stuart's inspiration for his raspberry ripple ice-cream has stemmed from our recent collaboration with Maleny Dairies, a wonderful dairy producer just up the road from us. Raspberry season is in full swing across Australia and with summer encroaching, this ice-cream recipe is perfect for cooling down and enjoying berry dairy deliciousness!  

Maleny Dairies produces the best quality milk, yoghurt, cream and custard using milk from local cows. Yum!

Ingredients:

Ice-cream

500ml Maleny Dairies cream
300ml Maleny Dairies full fat milk
Seeds from 1 vanilla pod
6 egg yolks from happy hens
150g sugar

Raspberry Ripple

300g frozen raspberries
40g sugar
30ml water
½ lime juice

Method:

Make a crème anglaise. Do this by gently warming the full cream milk and vanilla in a sauce pan.  While warming, whisk yolks and sugar until pale in colour. Combine yolk mix and warm cream together and cook on low heat constantly stirring until the mixture coats the back of the spoon.

Pass through a sieve and let cool. Cover with a sheet of baking paper whilst the mixture cools so that it does not form a skin.

Once cool, churn mixture in an ice cream machine.  If you don’t have an ice-cream machine place mixture in freezer and stir every 20 minutes until frozen.

To make the Raspberry Ripple place the remaining ingredients in a pan. Bring to a gentle simmer then let cool.

When the ice cream is almost set fold through the ripple mix.  If refreezing, make sure that you pull your ice-cream out of the freezer 10 minutes before required.

Enjoy with good friends!

 

Raspberry and 
Ricotta Pancakes

SERVES 4

 

INGREDIENTS

¼ teaspoon bicarbonate of soda

¼ cup caster sugar

1 cup self-raising flour, sifted

1 ¼ cups buttermilk

1 egg

olive oil cooking spray

125g tub soft ricotta cheese

1 cup My Berries’ Australian frozen raspberries

150g mascarpone cheese

 

METHOD

Combine sugar, bicarbonate of soda and flour in a bowl.

Whisk buttermilk and egg. Stir into flour mixture.

Heat a frying pan over medium heat. Spray with oil. 

Pour 2 tablespoonfuls of batter into pan.

Place 1 raspberry and 1 teaspoon of ricotta in the centre of the pancake. 

Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. Repeat with remaining mixture.

Serve with a dollop of mascarpone cheese and a lovely chia berry jam.

Quick Yoghurt and Berry Muffins

Makes 12 muffins

Prep: 10 mins. Cook: 20 mins

INGREDIENTS

2 eggs

½ cup honey

½ cup any juice on hand or milk, of your choice

200g (¾ cup) Greek yoghurt

2 cups wholemeal spelt flour

2 tsp baking powder

1 ½ tsp bicarb

1 cup fresh or 'My Berries' Australian frozen berries 

coconut sugar (optional)

METHOD

Preheat fan forced oven to 180°C (200°C conventional). 

Grease a large 12-hole muffin tray. Greased trays work well for this mix.

Mix all wet ingredients together, except the berries, until well combined.

Sieve dry ingredients. Make a well and pour in wet ingredients. 

Mix until combined. Mix may become firm as the powders react with the acidic yoghurt. This is all good, keep going. You’re on the right track.

Fold in berries carefully to keep them intact.

Spoon into tray.

Bake for 20 minutes.

Top with coconut sugar for added sweetness. 

NOTE: These muffins are simple to put together and are packed with loads of calcium. Muffins are best consumed within 2-3 days.


Recipe courtesy of Simple Nourishment's cookbook, Super Snacks.
For more healthy inspiration and free recipes, visit www.simplenourishment.com.au