Mixed Berry Ice-cream Pudding with Raspberry Coulis

Mixed Berry Ice Cream Pudding

Ingredients

Method

Place frozen berries into bowl. Sprinkle with icing sugar and set aside to thaw. When just tender, roughly crush berries with a fork
Meanwhile, line a 2 litre (8-cup) mixing bowl or pudding bowl with plastic wrap. Reserve 8 slices sponge roll. Line the sides and base of the pudding bowl with remaining sponge slices
Place ice-cream in a large bowl and set aside to soften slightly
Fold crushed berries into ice-cream. Spoon into prepared bowl. Smooth surface and top with remaining sponge slices to seal. Cover with plastic wrap and freeze overnight
To serve, remove pudding from freezer and stand for 10 minutes then turn pudding onto a serving plate (remove plastic wrap). Drizzle with a little raspberry coulis, decorate with extra berries if using
Slice and serve with raspberry coulis

Tips & Hints

Use plain sponge jam roll without a cream filling
To quickly defrost berries, place in a shallow microwave safe dish and microwave in burst of 30 seconds until just tender
Make the pudding and the coulis up to 3 days before serving
If it's difficult to remove the pudding from the bowl, gently loosen the sides with a blunt knife
A 500g box Creative Gourmet frozen Mixed Berries is ideal as you will have sufficient berries to make plus decorate the pudding
Use low fat icecream and sugar substitute in the coulis

Raspberry Coulis

Ingredients

Method

To make raspberry coulis, place frozen raspberries and sugar into a medium saucepan. Heat, stirring often, over medium heat until bubbling. Reduce heat and simmer for 3-4 minutes until tender
Remove from heat, set aside to cool. Press raspberry mixture through a fine sieve to strain. Place coulis into an airtight container. Chill until ready to serve