Real Living
Ingredients
Method
1.Insert tip of knife into chocolate egg, one-third of the way down. Gently push knife in, until top third section of egg cracks off in one piece. Place both parts of egg on tray; repeat with remaining eggs.
2.Place ice-cream in a large mixing bowl; let soften slightly. Put thawed raspberries and icing sugar in blender; process to a puree.
3.Pour raspberry mixture through sieve over ice-cream; stir lightly to create a rippled effect.
4.Spoon ice-cream into eggs; top with cracked lid and re-wrap eggs in foil. Return to tray; pop in freezer for at least 1 hour.
5.To serve, remove chocolate lids and tumble fresh berries into eggs. Replace lids, re-wrap eggs in original foil and share among friends.
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