Roast Strawberry Ice Cream With Coconut Macaroons & Balsamic Strawberry Coulis
Delight your customers with a delicious and lite addition for your Summer menu.
- 1 hr 15 min
- 8 serves
- skilled
- Vegetarian
Ingredients
- 500g strawberries
- icing sugar
- 1/2 cup caster sugar
- 1/2 cup water
- 300g strawberries
- 3 tsp balsamic glaze
- Bulla Vanilla Ice Cream, softened
- 200g coconut macaroons
This recipe has been provided by the team at Bulla
To serve:
- 200g coconut macaroons
- toasted shaved coconut
METHOD:
1. Preheat oven to 120°C (100°C fan-forced).
2. Chop 2/3 of the strawberries and thinly slice the remaining 1/3. Spread strawberries on a tray, sprinkle lightly with a little icing sugar. Roast for approx. 30-45 mins. Cool.
3. For the coulis, combine sugar and water in a saucepan. Bring to the boil and reduce slightly. Cool, then add strawberries and puree, strain. Stir in balsamic glaze and chill until required.
4. Stir in approx. 1/4 cup coulis. Pour into a deep container, cover and freeze.
5. Scoop the Bulla Vanilla Ice Cream into serving dishes, layering with additional coconut macaroons, roast strawberry slices, coconut and drizzle with remaining coulis.
6. Stir in approx. 1/4 cup coulis. Pour into a deep container, cover and freeze.
Freezing time: 4hrs