Raspberry soft ice cream tartlets

Name: Raspberry soft ice cream tartlets
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g white chocolate; 2 TABLESPOONS Coconut flake; 250 g frozen raspberries; 100 ml cold buttermilk; 100 g Vanilla ice cream; 4 Meringue shells (approx. 10 g each)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g white chocolate
2 TABLESPOONS Coconut flake
250 g frozen raspberries
100 ml cold buttermilk
100 g Vanilla ice cream
4 Meringue shells (approx. 10 g each)

Directions

1
Roughly chop the chocolate and melt in a hot water bath. Roast the grated coconut in a pan without fat, remove.
2
Put 200 g of frozen raspberries and buttermilk into a high mixing bowl and leave to stand for 3-5 minutes. Add ice and puree everything with a hand blender.
3
Place meringue shells on four plates. Spread the raspberry ice cream on them immediately. Cover with the rest of the frozen raspberries.
4
Dip a teaspoon into the liquid chocolate and pull it into strips over the tartlets. Sprinkle with coconut flakes. Serve immediately!.