Recipes+
Ingredients
Method
1.Line 6 x 3/4-cup round moulds or freezer-proof cups with plastic food wrap.
2.Combine ice-cream, apricots, nuts and biscuits in a large bowl. Spoon mixture into prepared moulds; smooth surface. Place cups on a baking tray. Cover with plastic food wrap; freeze for 4 hours or until firm.
3.To serve, dip base of moulds briefly into hot water, then invert moulds on small plates. Drizzle with chocolate, then serve at once with raspberries.
Clever idea: To melt chocolate for drizzling, chop chocolate, then seal in a small, resealable food storage bag. Place bag in a small heatproof bowl of boiling water; stand for 5 minutes or until chocolate melts. Remove bag from water carefully. Snip a small corner to drizzle. To add a Christmas touch, add some mixed dried fruit.
Note
