date:Aug 27, 2014
Ingredients
240g raspberries
2 tablespoons icing sugar
1 teaspoon finely grated orange rind
1 tablespoon fresh orange juice
250g (1 punnet) strawberries, hulled, sliced lengthways
400ml 98% fat free vanilla ice-cream
Choux puffs
2 eggs, at room temperature
3 egg whites
250ml (1 cup) water
40g (2 tablespoons) butter
150g (1 cup) plain flour, sifted
Method
Step 1
Preheat oven to 220C. Line baking tray with non-stick baking paper. To make choux puffs, whisk eggs and egg whites in a jug. Set