Raspberry soft ice cream meringue tart

Name: Raspberry soft ice cream meringue tart
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g white chocolate; 2 TABLESPOONS Coconut flake; 180 g Raspberries; 100 ml Buttermilk; 2 (approx. 90 g) scoops of vanilla ice cream; 4 (approx. 40 g) Meringue shells

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g white chocolate
2 TABLESPOONS Coconut flake
180 g Raspberries
100 ml Buttermilk
2 (approx. 90 g) scoops of vanilla ice cream
4 (approx. 40 g) Meringue shells

Directions

1
Chop the chocolate and melt over a warm water bath. Roast the grated coconut in a pan without fat for about 4 minutes, remove. Raspberries, up to 16 to decorate, buttermilk and ice cream with the blender finely chop.
2
Spread ice cream on meringue shells and decorate with raspberries, chocolate and grated coconut. Serve immediately.