Ingredients
8 total- 1 462ml tub remeo gelato pistachio siciliano
- 500 ml of mango sorbet
- 500 ml of raspberry sorbet
- 6 white chocolate biscuits, blitzed to fine crumbs
- 100 g of icing sugar
- 500 g of raspberries
- 4 good handfuls of fresh fruit (such as strawberries, raspberries, blackberries, mango), to serve
- 4 handfuls of chopped pistachio nuts, to serve
Method
5 stepsStep 1
Leave the pistachio gelato to soften for 5-10 mins, then scoop into a 23-24cm loaf tin. Level it out and freeze for 1 hr.
Step 2
Repeat with the mango sorbet, spreading it over the pistachio layer and levelling it out as before. Freeze for 1 hr.
Step 3
Repeat with the raspberry sorbet, then quickly scatter the biscuit crumb over the top and pat down firmly. Freeze for 1 hr.
Step 4
Meanwhile, for the coulis, put the icing sugar and raspberries in a pan over a medium heat. Stir to break down the fruit, then increase the heat; simmer for 5 mins. Remove from the heat, strain through a sieve set over a bowl to remove the seeds and leave to cool; chill until needed.
Step 5
To serve, remove the loaf tin from the freezer and invert onto a plate. Leave to stand for 5 mins, then carefully lift off the tin. Drizzle over the coulis, finish with your choice of toppings and any crumbly bits from the base. The loaf will keep, well wrapped, for 2 months in the freezer.