Honey, Almond and Raspberry Yogurt Ice with Rose Petal Cantuccini

Silvano Franco dishes up a dreamy dessert of fresh yogurt ice cream with rose-speckled classic Tuscan biscotti
By Silvana Franco
Honey, Almond and Raspberry Yogurt Ice with Rose Petal Cantuccini
  • Rating:
  • Serves: 8
  • Cook Time: 25 minutes
  • Prep Time: 45 minutes plus overnight freezing
  • Effort: medium


For the ice

  • 50 g icing sugar
  • 300 g frozen raspberries
  • 4 tbsp clear honey
  • 500 g plain low-fat yogurt
  • 75 g almonds

For the cantuccini

  • 225 g plain flour
  • 175 g golden caster sugar
  • 1 pinches salt
  • 0.5 tsp baking powder
  • 2 eggs, beaten
  • 3 drops vanilla extract
  • 1 lemons, grated zest
  • 1 handfuls rose petals


1. To make the yogurt ice, line a loaf tin with cling film.

2. Sieve the icing sugar onto the frozen fruit then drizzle over the honey. Stir well. Mix in the yoghurt and nuts.

3. Spoon the yoghurt mixture into the loaf tin, level off the surface and cover with freezer film. Freeze overnight.

4. For the cantuccini, place the flour, sugar, salt and baking powder into a large bowl.

5. Make a well in the centre and stir in the eggs, vanilla extract, lemon zest and rose petals.

6. Set the oven to 200C/gas 6. 

7. Shape the cantuccini mix into two sausage shapes and transfer to a non-stick baking sheet. Bake for about 20 minutes until pale golden and firm. 

8. Using a serrated knife, slice the logs diagonally into one centimetre thick slices. Arrange on the baking sheet and return to the oven for five minutes until golden. Leave to cool.

10. Serve the ice cream in slices with the rose petal cantuccini.

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