Ingredients
• 240g raspberries
• 2 tablespoons icing sugar
• 1 teaspoon finely grated orange rind
• 1 tablespoon fresh orange juice
• 250g (1 punnet) strawberries, hulled, sliced lengthways
• 400ml 98% fat free vanilla ice-cream
Choux puffs
• 2 eggs, at room temperature
• 3 egg whites
• 250ml (1 cup) water
• 40g (2 tablespoons) butter
• 150g (1 cup) plain flour, sifted
Method
Step 1
Preheat oven to 220°C. Line baking tray with non-stick baking paper. To make choux puffs, whisk eggs and egg whites in a jug. Set aside. Place the water and butter in a saucepan. Stir over medium heat until butter melts and mixture just comes to the boil. Remove from heat, add flour and use a wooden spoon to quickly mix. Stir over medium heat for 1 minute or until mixture forms a ball. Remove from heat, flatten mixture over base of pan. Set aside for 5 minutes.
Step 2
Add whisked egg, a little at a time, beating until well combined after each addition. Beat mixture until smooth and glossy.
Step 3
Place 12 heaped dessertspoonsful of choux mixture onto lined baking tray, sprinkle with water and place in oven. Reduce temperature to 200°C. Bake for 25-30 minutes or until puffed and lightly browned. Make a cut into side of each puff and return to oven for 5 minutes. Turn off oven and leave puffs inside until cooled.
Step 4
Meanwhile, blend raspberries, icing sugar, orange rind and juice to a puree. Pour into a bowl. Add strawberries. Toss to combine.
Step 5
To serve, cut puffs in half and remove any doughy pastry inside. Fill each puff with a dessertspoonful of ice-cream and place in bowls. Spoon the berry mixture over top and serve immediately.
