The Clam Recipe
Pastry with vanilla ice cream, raspberries and raspberry sauce
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Ingredients
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Pastry
Raspberry Sauce
Assembly
Method
Pastry Preparation
Make the Pastry Dough
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
Combine the Ingredients
Add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough
After chilling, roll out the dough on a floured surface to about 1/8-inch thickness. Cut into desired shapes for your pastry.
Bake the Pastry
Preheat the oven to 375°F (190°C). Place the pastry shapes on a baking sheet and bake for 15-20 minutes or until golden brown. Allow to cool.
Raspberry Sauce Preparation
Prepare the Sauce
In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 10 minutes.
Blend the Sauce
Remove from heat and allow to cool slightly. Blend the mixture until smooth, then strain through a sieve to remove seeds if desired.
Set Aside
Let the raspberry sauce cool completely before using.
Assembly
Serve the Clam
On a serving plate, place a piece of the baked pastry. Top with a scoop of vanilla ice cream and drizzle with raspberry sauce. Garnish with fresh raspberries.
Enjoy!
Serve immediately while the ice cream is still cold and enjoy your delightful dessert!