This beautiful heart shaped dessert from Royal Dansk is both sweet and buttery with the special cookie topping touch. Make this recipe for yourself or your sweetheart.
- 10-16 Butter cookies
- 7 Ounce Raspberries
Raspberry ice cream layer:
- 4 Ounce Raspberries leave remaining 3 oz for decoration
- 1 Cup Heavy cream
- 6 Pasteurized Egg yolks
- 1 Vanilla bean
- 3/4 Cup Sugar
- 1 Cup Sour cream
Bring the raspberries and ¼ cup sugar to a boil. Cool down.
Whisk the egg yolks, ½ cup sugar and the seeds from the butterflied vanilla bean with an electric whisk for 2 minutes on high or until the sugar no longer crunches on the bottom of the bowl. Whip the cream and mix with the egg yolk mixture.
Gently stir in the cooled down raspberry sauce and finally the sour cream. Pour the mixture into a heart shaped mold and freeze overnight or at least 4 hours.
Remove the ice cream from the freezer, take it out of the mold and arrange Royal Dansk butter cookies and fresh raspberries on top.