Raspberry Sorbet in Chocolate-Lined Almond Cones

Method

1. Melt the butter in the microwave for about 1 minute at 360 W. Stir in the ground almonds, sugar, flour, egg and milk in turn. Chill for about 20 minutes if you have time.

2. Heat the oven to 180 °C (350 °F). Divide the dough into 8 balls, roll each into a trapezium and wrap it around a Tupperware Cornets Party cone, sealing the edges and tip well. Bake for about 14 minutes, leave for 5 minutes and slide off the cones.

3. Microwave the chocolate, broken into pieces, for about 3 minutes at 360 W. Leave for 1 minute and stir; if needed, heat again in 30-second bursts at 360 W.

4. Pour about 25 ml (1 1/2 tbsp) chocolate into each cold cone and tilt and turn it to coat the inside. Chill for at least 15 minutes.

5. Take the raspberries out of the freezer about 5 minutes before using them and mix them with the icing sugar. Process them into sorbet with the Tupperware AdaptaChef sorbet attachment, letting it fall directly into the cones.

6. Top with coconut or chocolate shavings if you like and serve immediately.

Party and finger foodVegetarianchocolateeggs