Caramelised Sourdough and Raspberry No-Churn Ice Cream
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- 120g Asda Extra Special sourdough boule, crusts removed and crumbed
- 40g Asda ES Cornish salted butter
- 40g soft light brown sugar
- 100g raspberries
- 40g caster sugar
- 150ml condensed milk
- 600ml double cream
- 1tsp vanilla extract
Preheat the oven to 200C/180C/gas 6. Fan. Place the butternut squash and beetroot on a baking tray, drizzle over 2tbsp of rapeseed oil, toss together and arrange in a single layer. Bake for 30-40 minutes until tender and starting to char.
Meanwhile place the bread, remaining rapeseed oil, garlic and sage in a bowl and toss together. Tip the mixture onto another baking tray and again arrange in a single layer. Bake for 5 minutes then scatter over the hazelnuts and bake for 10-15 minutes or until the bread is golden and crisp and the hazelnuts toasted.
Remove trays from the oven and set aside to cool slightly. Make the dressing by mixing together the olive oil, maple syrup, vinegar and Dijon mustard in a small bowl. Arrange the roasted vegetables, bread, hazelnuts, rocket, tomatoes, onion and goats’ cheese on a serving plate. Drizzle over the dressing and serve immediately.