I grew up eating berry mousse on a regular (summer) basis. For those of you not familiar with the concept, it’s berries mixed with an equal amount of sugar and some egg white. It tastes absolutely delicious, but just imagine how much sugar goes into that 1 to 1 proportion! It’s insane. This recipe is nothing like that. Because there’s zero sugar. No dairy, no eggs, no gluten etc. And not only does it taste just as good, but it’s also ICE CREAM. And being ice cream is one of the best things one can be.
I’ve tried making banana-based ice cream before, and it’s a treat. Mix in some cacao powder and you’ve got chocolate ice cream. Throw in walnuts and – you got it! – walnut ice cream. But this raspberry version is my absolute favorite. Bananas are naturally sweet, so there’s no need to add anything else. Raspberries are just a little sour, which makes the combination easy on the taste buds. Oops, I just gave away all of the ingredients…
- 1 ripe banana
- 2 handfuls raspberry
- Cut the banana in slices. Wash the raspberries and remove greens. Freeze fruit for 3-4 hours.
- Add the frozen banana in a food processor and mix until it becomes creamy, scraping off the walls as necessary.
- Add the raspberries and continue mixing until the fruits blend together perfectly and have a soft serve consistency.
- Serve immediately.
- This recipe makes 2 small portions. Use the same proportions to make more ice cream at once, depending on the size of your food processor.
One month left until Christmas! That makes it the perfect moment to start baking your advent calendar. Wait, what? Baking it? Yes. Get the butter and sugar working on the sweetest countdown to Christmas. I think it makes sense, it looks simple and pretty, and it’s a real treat. Here is what you need to make your own:
You will need:
- biscuit recipe (see below)
- numbers cookie cutters
- thread and needle
- tree branch
Number shaped biscuits recipe
- 80 g unsalted butter
- 3/4 cup caster sugar
- 1 egg
- 1 tbsp vanilla essence
- 1 1/2 cup flour
Begin by mixing the butter and sugar together. If you don’t have a mixer, you can do it by hand. When you get a creamy composition, add the egg and vanilla and continue to mix. Slowly add in the flour, mixing continuously. Add a pinch of salt and refrigerate the dough for a few minutes.
Preheat the oven at 180°C. Roll the dough to about 5 mm thick and cut out the number shapes. For the advent calendar, you need the numbers from 1 to 24. Pierce each number with a toothpick at the top for hanging. Bake for about 10 minutes or until slightly golden. They’re done faster than you might think!
Start by making the number-shaped biscuits. You can use whatever recipe you like, as long as it doesn’t involve the dough growing (that would ruin the letter shapes). Don’t make the dough too thin. Cut out the numbers from 1 to 24. Pierce each number with a toothpick at the top, so you can hang them later.
When the biscuits are done and cooled off, use a needle to thread each one. For the double digits, use a single thread for both numbers.
Find a pretty tree branch and hang it to the wall with string. Tie each number to the branch, in the proper order. Adorn with lights or fir branches and you’re done!