Puff Pastry With Ice Cream, Caramel Oranges And Raspberry Purée - cooking recipe

Ingredients

1/4 cup + 3 tbsp sugar
1 None orange, sliced
None None butter, for greasing
None None flour, for greasing
4 oz frozen puff pastry, thawed
5 oz frozen raspberries
1 tsp vanilla extract
2 scoops vanilla ice cream
None None chocolate hearts, to decorate (optional)

Preparation

Preheat the oven to 400\u00b0F. Melt the 3 tbsp of sugar in a small saucepan over low heat, until golden in color. Drizzle over the orange slices. Set aside.
Grease two oven-proof cups or ramekins with butter and dust with a little flour. Roll out puff pastry, cut into two 4 inch squares and use to line the cups. Bake for 12-15 mins until golden.
To make the puree, place the raspberries in a saucepan with the vanilla extract and the remaining 1/4 cup of sugar, place over a low heat, breaking up the raspberries and stirring. Heat until almost boiling. Allow to cool, then pass through a sieve.
Serve the pastry cups with a scoop of ice cream, the orange slices and the raspberry puree. Decorate with chocolate hearts, if using.