Almond Milk Raspberry Ice Cream Cake
A soft almond milk ice cream base, a raspberry sorbet insert, and a soft Joconde biscuit with almond slivers. All enhanced by white sprinkles and a vibrant raspberry coulis centre.
Our pastry chefs prepare a Joconde biscuit delicately garnished with almond sticks, without praline or crunchiness to preserve its delicacy. The cake is then assembled with creamy almond milk ice cream and a raspberry sorbet insert, and finished with a fruity coulis and a white spray.
Ingredients: Milk, raspberries, pasteurised cream, water, sugar, almonds, egg whites, invert sugar syrup, glucose, skimmed milk powder, dextrose, cocoa butter, wheat flour, invert sugar, whole milk powder, sodium citrate, white colouring, glucose syrup, pectin, soya lecithin, natural vanilla extract, wheat malt, ascorbic acid, enzymes, citric acid, potassium sorbate, guar gum, xanthan gum, beef gelatine, carob seed flour, cellulose gum, milk protein, flavourings, mono- and diglycerides of fatty acids, carob gum, sodium alginate, carrageenan.
Allergens: gluten, eggs, soya, milk, nuts.
May contain: lupin.
Energy: 694 kJ / 182 kcal
Fat: 8.3 g (of which saturated fatty acids: 4.7 g)
Carbohydrates: 22.9 g (of which sugars: 20.5 g)
Protein: 3.5 g
Fibre: 0.4 g
Salt: 0.1 g
Store in the freezer. Remove the cake from the freezer 10 to 15 minutes before serving for the best texture.
FAQ
It combines almond milk ice cream, a raspberry sorbet insert and a raspberry coulis topping.
It is garnished with almond sticks, without praline or crunch, to leave room for the sweetness of the main flavours.
It is coated in white chocolate, with a raspberry coulis centre that adds freshness and intensity.
It is ideal for summer meals or as a light, fruity treat.
Our handcrafted creations evolve with the seasons, techniques and inspiration. Photos are not contractually binding.
