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Ice Cream Cones with Chocolate and Instant Raspberry Sorbet
Biscuit and sorbet meet in a single cone here: a crisp almond shell, lined with dark chocolate to keep out the moisture, then filled with a sorbet made in seconds from frozen raspberries. A frozen dessert that needs no ice cream maker.
- Total time
- 83 min
- Prep
- 25 min
- Cook
- 18 min
- Rest
- 40 min
Ingredients
Method
Melt the butter for about 1 minute at 360 W in the microwave, then stir in the ground almonds, sugar, flour, egg and milk one after another. Chill for about 20 minutes if time allows.
Set the oven to 180 °C (350 °F). Divide the dough into 8 balls, roll each into a trapezium shape and wrap it around a Tupperware Cornets Party cone, sealing the edges and tip well. Bake for about 14 minutes, leave to rest for 5 minutes, then slide off the moulds.
Melt the chocolate, broken into pieces, for about 3 minutes at 360 W. Wait 1 minute, stir, and continue in 30-second bursts at 360 W if needed.
Pour about 25 ml (1 1/2 tbsp) of melted chocolate into each cold cone, tilting to coat the inside, then chill for at least 15 minutes.
Take the raspberries out of the freezer about 5 minutes before use and mix with the icing sugar. Process them through the Tupperware AdaptaChef sorbet attachment so the sorbet drops straight into the cones.
Scatter with coconut or chocolate shavings, if you like, and serve at once.
