Ingredients
- 20 +Mini Rolls
- 300 gWhite Chocolate
- 100 mlDouble Cream
- 2 packsRaspberry Jelly
- Hot Water
- Raspberries
- Ice Cream
The millenials will remember this one, if you had one of these at a party then you were the coolest kid alive. And with the nostalgia of the 90's making a comeback it's the perfect time to bring this one back. Sliced mini rolls filled with a layer of raspberry jelly and a center of raspberry ripple ice cream fresh raspberries.
Method
Slice mini rolls into 4 or 5 slices then place them along the base of bowl.
In a bowl add white chocolate and pour over heated double cream the stir to combine. If needed heat in the microwave in short 10 second bursts until the chocolate is completely melted.
Smooth a layer of white chocolate ganache over the mini roll layer making sure there are no holes or gaps. Then place in the fridge to chill.
In a bowl melt 2 packs of jelly cubes in 250ml of hot water. One melted add in another 250ml of cold water then leave to one side for it to reach room temp.
Carefully pour half the jelly into to bowl, then carefully float a small bowl in the center. Add more of the jelly mix leaving 1 or 2 cm of space at the top. The place in the fridge to set.
Once set carefully remove the bowl and fill the space with ice cream and fresh raspberries. Smooth the cover the base with the remaining slices of mini rolls. Place the bowl in the freezer for at least 4 to 5 hours for the ice cream to firm. Do not leave in the freezer overnight as freezing will break the gelatin and cause the jelly to become more of a slushie texture.
Slice and serve.
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