Open Ice Cream Sandwich with Warm Blueberry Topping
Ingredients
1 sheet short crust pastry, frozen
2 tbs icing sugar
1/2 tbs cinnamon powder
300g (2 cups) blueberries
3 tbs rice malt syrup
1 tbs corn flour
3 cups vanilla bean ice cream
Pre-heat oven to 180°C.
Place baking paper onto a baking tray and set aside.
Remove short crust pastry from oven and allow to thaw slightly. Using a sharp knife cut sheet into 4 equal squares. Transfer onto baking tray and place in oven. Bake for 6-8 minutes or until golden brown.
Remove from oven and place on to wire rack to cool. Dust with icing sugar and cinnamon powder.
For the blueberry sauce place a medium sized saucepan over a high heat. Add blueberries, rice malt syrup and half a cup water. Bring mixture to the boil and then reduce to low. Simmer for 5-6 minutes or until blueberries begin to burst. Add in corn flour and stir consistently until thick. Remove from heat and set aside.
Place each pasty square on a plate and top with scoops of ice cream followed by warm blueberry topping. Serve immediately.
Ingredients
Directions
Pre-heat oven to 180°C.
Place baking paper onto a baking tray and set aside.
Remove short crust pastry from oven and allow to thaw slightly. Using a sharp knife cut sheet into 4 equal squares. Transfer onto baking tray and place in oven. Bake for 6-8 minutes or until golden brown.
Remove from oven and place on to wire rack to cool. Dust with icing sugar and cinnamon powder.
For the blueberry sauce place a medium sized saucepan over a high heat. Add blueberries, rice malt syrup and half a cup water. Bring mixture to the boil and then reduce to low. Simmer for 5-6 minutes or until blueberries begin to burst. Add in corn flour and stir consistently until thick. Remove from heat and set aside.
Place each pasty square on a plate and top with scoops of ice cream followed by warm blueberry topping. Serve immediately.
