Ingredients for the blondies: 100 g raspberries, 125 ml rosé wine, 100 g butter, 150 g white chocolate, 1 egg, 1 tin condensed milk, 5 g vanilla extract, 5 g sea salt, 180 g cake flour
Ingredients for the ice-cream: 1 L vanilla ice cream, 100 g raspberries, 125 ml rosé wine
First, it’s the ice cream’s turn. Remove the vanilla ice cream from the freezer and allow to thaw at room temperature for about 20-25 minutes in a mixing bowl. In the meantime, purée the raspberries, mix the fruit pulp with the rosé wine and mix with the vanilla ice cream. Put the ice cream back in the freezer for two hours and stir with a whisk once every half hour. Freeze the fruit ice overnight until it is firm again.
Next, the blondies are prepared. First, pour the raspberries into the rosé wine. Then melt the butter and white chocolate with continuous stirring in a water bath (be sure to not let the bowl touch the surface of the water) and add the egg, the condensed milk, the vanilla extract as well as the pickled raspberries. Sift the flour, mix it with the salt and bring the dry ingredients under the liquid. Grease a baking sheet, lay it out with baking paper and pour the dough on it. Bake in preheated oven for about 30 minutes. The blondies should feel firm but slightly soft in the middle. After cooling, serve with the ice cream – and the delicious raspberry dream is ready!
Our Wine Recommendation
The blondies tastes best with the tipsy raspberries and fruity ice cream with the Warwick The First Lady Rosé 2018. The fresh and versatile rosé wine made from Pinotage grapes is made for that with its great fruit flavours, surrounded by rose petals. Our tip: Use The Warwick The First Lady Rosé already during the preparation – that will round off the taste experience of wine and blondies very well.