Ingredients 1 x sheet Careme vanilla bean sweet pastry 350g caster sugar 300g mascarpone 1.25 litres natural yoghurt
Flavourings Flesh of 1 mango Juice of 4 passionfruits 200g strawberries 1 tbsp elderflower cordial ½ cup mint, leaves pulled and chopped (and chocolate mint leaves if available)
Method
Preheat the oven to 180C. Gently roll out the sheet of pastry and using a 7cm cookie cutter, cut out as many rounds as you can and gently transfer to a tray lined with baking paper. Bake for 8-10 minutes or until lightly golden. Allow to cool.
Add the caster sugar, mascarpone and yoghurt to a blender and blitz until combined and the sugar has dissolved. Divide mixture into 3 bowls. Return 1/3 of the mixture to the blender and add the mango flesh and passionfruit juice and blitz until incorporated. Pour out into a high sided 30 x 20cm baking tray lined with gladwrap and place in the freezer to harden.
Repeat the process with the strawberries and elderflower cordial, then finally with the last bowl of yoghurt and the mint leaves. Once the ice-creams have become firm (about 2 hours) you can transfer them all to one tray to create one block of ice-cream. Return to the freezer for another thirty minutes to harden.
Remove from the freezer and using the 7cm cookie cutter, cut out about 8 rounds of layered ice-cream (you will have some ice-cream left over) and sandwich each layer between two biscuits. Cover in gladwrap and return to the freezer until ready to serve. These will keep for a few weeks (covered) in the freezer.