Place the raspberries, cream cheese and sugar in the Herb Chopper, blend until the raspberries are mostly chopped (approx. 10 pulls on the pull chord mechanism). Do not blend too long or the mixture will become too liquid.
2
Step
Place the SBF Mini Dome in the Freezer Mates Large Low 2.25L. Evenly divide the raspberry and cream cheese mixture in the 24 cavities and flatten the top.
3
Step
Freeze for at least 4h.
4
Step
Unmold each mini dome on top of a shortbread and allow to thaw at room temperature for approx. 45 min. before serving.
HOMEMADE BISCUITS
1
Step
In the Extra Chef, combine 150 g all-purpose flour, 75 g sugar, 100 g butter (chilled and cubed), 1 pinch of salt and 1 egg yolk. Blend until you have a texture like sand. Remove the blades and quickly knead the mixture, forming a ball in your hands.
2
Step
Dust the Pastry Sheet with a little bit of flour, then roll the dough using the Adjustable Rolling Pin filled with cold water and fitted with the 6 mm Adjusters.
3
Step
Cut the dough into approx. 4 cm circles (using the Midgets) and place the cookies on the Silicone Baking Sheet with Rim (set on a cold oven rack). Bake for approx. 10 min. in the preheated oven at Th 6 / 180°C.
