About the Recipe
What You'll Love
Ingredients
1 1/2 cups Whipping Cream
1 can (300 ml) Sweetened Condensed Milk
1 teaspoon Vanilla Extract
3 cups Raspberries (fresh or frozen)
1 Lemon (juiced)
3 tablespoons Granulated Sugar
1/3 cup Water
1 cup Nutella Spread
Preparation
Start by whipping your whipping cream in a large bowl with a hand mixer. Beat until stiff peaks form. Add in the condensed milk and vanilla. Beat for another 1-2 minutes until everything is well blended and smooth.
Next, prepare your raspberry coulis.
In a small sauce pan heat your raspberries, sugar and water on medium heat. Heat and stir until your raspberries soften. With the help of the back of a spoon mash your raspberry mixture until you are left with a simple purée. Remove from the heat and let the mixture cool for 5-10 minutes.
Over a small bowl, drain the juice from the remaining raspberry pulp and seeds. With the help of a wire sieve and the back of a spoon press down the raspberry mixture to extract the juice. Once you have pushed through all you can, pour the raspberry juice into your prepared whipped cream. Gently mix in the raspberry sauce until all is well incorporated. You will be left with a beautiful light pink cream.
Pour your raspberry cream mixture into freezer safe molds (I prefer to use silicone as I find it easier to release the cakes afterwards. I have also tried popsicle molds, those work well as well.
Place your molds in the freezer for a minimum of 3 hours (overnight is best) until the cream has frozen. If you would like to add a thin layer of nutella to the bottom of your cakes make sure to leave a little room in your mold. Also, be sure to first freeze the raspberry cream and then spread on the nutella. Freeze for an added 1-2 hours or until the nutella has properly set.
Remove from the freezer when you are ready to serve. If you find it difficult removing your cakes from the mold, dip the bottom of your mold in warm water for 5-10 seconds. This should melt a thin layer and make the cakes slip out more easily. Do not do it for too long, remember, we are working with ice-cream here!
Serve with assorted berries and plain whipped cream, or cookies. You make up the rest of the dessert plate!
Enjoy!