2 tablespoons glace cherries
2 tablespoons dried apricots
2 tablespoons desiccated coconut
1 cup rice bubbles
2 tablespoons sultanas
500 grams vanilla ice-cream
2 punnets fresh berries
This will make extra biscuits but it would be a bit difficult to make a smaller batch.
125 grams butter
½ cup icing sugar
½ teaspoon vanilla essence
1 cup plain flour
1/4 cup corn flour
To make the shortbread: turn the oven on to 150 C. In a bowl beat the butter, sugar and vanilla until creamy, mix in plain and corn flours and knead on a floured board until smooth. Roll out and cut out star shapes. Refrigerate until firm and bake for about 30 minutes or until golden and firm to touch.
To make the ice-cream mix all ingredients together and put back in the freezer to reset
Serve the ice cream and the biscuits in a tower with the fresh berries.
500 ml cream
40 gram sugar
½ Tablespoon gelatin
2 vanilla beans
2 punnets summer fruits
Split the vanilla beans and put into a pot with 250 ml of the cream and the sugar. Bring to a gentle boil until the sugar has dissolved and remove from the heat to infuse, while this cream mix is still warm, dissolve the gelatin in a little boiling water and mix through. Strain and refrigerate until starting to set, but not fully set.
Whip extra cream and whisk through other cream mix and refrigerate until fully set.
Serve with fresh berries, or berries drizzled in Cointreau