White chocolate and raspberry sundaes

 Ingredients:

 

• 1 liter vanilla ice-cream
• 2/3 cup caster sugar
• 2 tablespoons lemon juice
• 165g parcel white chocolate Tim Tam rolls, finely slashed
• 300g parcel frozen raspberries
• White chocolate twists, to serve

 How to make:

1. Spot dessert in an large dish. Put aside for 10 minutes or until softened (however not dissolved). Fold rolls through Ice-cream. Spoon mixture into a 7cm-profound, 14cm x 20cm airtight pot . Smooth surface. Spread surface with plastic wrap. Freeze overnight or until firm.
2. place sugar, lemon juice and 1/3 cup warm water in a pan over medium high temperature. Mix for 2 to 3 minutes or until sugar has broken down (don't bubble). Include a large portion of the raspberries. Bring to the bubble. Lessen hotness to low. Stew for 4 to 5 minutes or until somewhat thickened. Put aside for 5 minutes to cool. Place in a food processor. Process until smooth. Spill through a fine strainer into a container. Dispose of solids. Put aside to cool for 20 minutes.
3. Place 3 scoops frozen yogurt mixture in each one dish. Drizzle each with 2 tablespoons raspberry sauce. Top with chocolate and remaining raspberries.

Then Serve to your beloved person.