Dessert

Frozen fruit eclairs

Name: Frozen fruit eclairs
Yield: 6
Ingredients: 4 bananas, peeled, roughly chopped; 1/2 rockmelon or 1 mango, flesh roughly chopped; 150g raspberries; 12 savoiardi biscuits; 100g fresh mixed berries (such as blueberries, strawberries and raspberries), to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Easy mock-icecream with a twist - simply frozen fresh fruit whizzed into an almost creamy ice-cream that tastes, naturally, of nothing but fruit. Sandwich it between savoiardi biscuits or serve in scoops with a small Italian almond biscuit, such as amaretti or cantucci.

4 bananas, peeled, roughly chopped
1/2 rockmelon or 1 mango, flesh roughly chopped
150g raspberries
12 savoiardi biscuits
100g fresh mixed berries (such as blueberries, strawberries and raspberries), to serve

Method

1.

Place all the fruit (except the mixed berries) in a freezer bag and freeze overnight or until solid.
2.

Remove the fruit from the freezer and allow to soften for 20-30 minutes.
3.

Place in a food processor and blend until you have a creamy mass - this can take up to 15 minutes. Scrape the fruit puree into a plastic container and refreeze until firm.
4.

Just before serving, remove mixture from the freezer and allow to soften for 15 minutes, then whiz once again in the food processor to break up any ice crystals. Spoon or scoop the 'ice cream' onto 6 savoiardi biscuits and to with the remaining 6 biscuits, in the form of an eclair. Serve immediately with fresh mixed berries on the side.