Summer ice cream cake

Berry coulis

• 200 g fresh raspberries (see Tips)
• 100 g caster sugar
• 20 g lemon juice, freshly squeezed (approx. ½ lemon)

Summer ice cream cake

• 230 g shortbread biscuits
• 70 g blanched almonds, toasted
• 50 g raw sugar
• 2 eggs
• 300 g pouring (whipping) cream, chilled
• ½ tsp rose water
• 50 g dried cranberries
• 50 g shelled unsalted pistachio nuts
• 100 g green seedless grapes, plus extra for decorating
• 100 g red seedless grapes, plus extra for decorating
• fresh raspberries, for decorating (optional)
• strawberries, for decorating (optional)