Serves 4 Preparation time: 30 minutes + 30 minutes chilling time + 4 hours freezing time. Ingredients For the ice cream 60g cashew nuts, finely ground 200g raspberries (frozen or fresh) 250ml soya custard 4tbsp brandy 100ml soya cream 60g white caster sugar 70g white marzipan For the palmier biscuits 100g white granulated sugar ½ lemon zest, finely grated 185g
For the ice cream: 1. Liquidize ground cashews, 100g raspberries, soya custard, brandy, soya cream and caster sugar. Add a few cubes of marzipan at a time, blend. 2. Sieve mixture into an ice cream maker or freezable container. Freeze; it will remain slightly soft. For the palmier biscuits: 1. Set aside 2 tbsp sugar. Mix remaining sugar and lemon zest, sprinkle generously on work surface, place pastry onto it. Sprinkle more lemon sugar over ½ the pastry, fold in other ½ to form rough square. Press the pastry to seal in the sugar. 2. Sprinkle with more sugar, fold pastry the other way to form a rectangle. Roll pastry to make long rectangle (25cm x 10cm). With long edge towards you, fold each side to centre then repeat this process. 3. Now fold in half, right to left, so two halves of folded pastry are on top of each other. Wrap in cling film, place in fridge for ½ hour. 4. Preheat oven to Gas mark 6/200C. Unwrap chilled pastry, cut thin slice from each end and discard. Cut into 8,1cm slices, roll each in sugar. Place on baking tray, spacing apart. Bake for 10 – 15 mins, turn over, cook for further 5 mins, until both sides are golden, cool on wire rack. 5. Serve 2 palmiers with 2 scoops of ice cream, garnish with raspberries and juice. Recipe created by Marise Maddison 2008 www.vegsoc.org