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.
Milk, raspberries, water, sugar, almonds, eggs, cocoa butter, wheat flour, wheat malt.
Allergens: Cereals containing gluten, eggs, soya, milk, nuts (almonds).
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.
