Raspberries with butter crumbles and ice

Name: Raspberries with butter crumbles and ice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Butter; 200 g Flour; 100 g + 2-3 tablespoons sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 7-10 Tbsp Grease; 500 g Raspberries; 4–6 scoops of vanilla ice cream (about 50 g each)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Butter
200 g Flour
100 g + 2-3 tablespoons sugar
1 package Vanillin sugar
7-10 Tbsp Salt
7-10 Tbsp Grease
500 g Raspberries
4–6 scoops of vanilla ice cream (about 50 g each)

Directions

1
Melt the butter and let it cool down. Mix flour, 100 g sugar, vanillin sugar and 1 pinch of salt. Add butter. First use the dough hooks of the hand mixer, then quickly work into crumbles with your hands.
2
Chill for about 15 minutes. Grease 4-6 small ovenproof moulds or one large mould.
3
Select the raspberries, rinse and drain well. Distribute into the moulds. Sweeten with 2-3 tablespoons of sugar. Spread crumbles on the raspberries.
4
Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 25 minutes. Remove and let cool down a little. Arrange with the ice cream scoops and serve.