Tuesday, December 21, 2010
Another easy one with loads of kilojoules.
2 cups cream
395 ml sweetened condensed milk
1/3 cup frozen fruit mixed berries thawed, pureed
150 g fresh raspberries
1. Line base and sides of a 20cm round cake pan with plastic wrap and non-stick baking paper.
2. Using electric beaters, beat together cream and condensed milk until soft peaks form. Pour into prepared pan. Dollop berry puree over cream. Gently swirl over top with metal skewer. Cover with plastic wrap and freeze overnight.
3. Remove from freezer and gently ease cake out of pan and place on serving plate. Scatter over raspberries. Sit at room temperature for 5 mins before cutting into wedges to serve.
Ice-cream cake will keep in freezer for 2 weeks. Serve with raspberries when required.
A scrummy addition to the Christmas table.
I don’t believe that the cake would last for anywhere near the two weeks mentioned above
Sunday, December 12, 2010
Preparation time: 20 minutes Chill time: 8 hours minimum
Here is a dessert that looks like a Christmas pudding, but is made of chocolate ice-cream, especially for our hot climate. You can experiment with the lollies and chocolates that you put into the pudding.
You can find this recipe in “Our Family Table”
by Julie Goodwin….Australia's first Master Chef .
2 litres good-quality chocolate ice-cream
100 g nougat, chopped
140 g packet of Maltesers
1 cup (60 g) mini marshmallows
12 pieces (120 g) Violet Crumble, roughly chopped
1/2 cup (90 g) white chocolate chips
100 g Turkish delight, roughly chopped
150g good quality white cooking chocolate, chopped
I. Spray a 2 litre pudding basin or glass mixing bowl with cooking spray. Lay cling wrap in the bowl, keeping it as smooth as possible. Leave plenty of cling wrap hanging over the edges.
2. Leave the ice-cream out of the freezer to soften slightly. lt should not be too liquid, or the lollies will all end up at the bottom of the basin. Carefully stir all the lollies into the ice-cream. Spoon into the prepared basin. Smooth the surface and cover with the overhanging plastic wrap. Freeze for at least 8 hours, or until very firm. (Overnight is best.)
3. Melt the white chocolate in a glass bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. As the chocolate starts to soften, stir it well with a metal spoon until smooth. Set aside to cool and thicken to the consistency of thick cream. The time will vary depending on the room temperature, but don't put it in the fridge, as it will set too hard.
4. To serve, turn the pudding onto a chilled plate. Remove the cling wrap and spoon the melted chocolate on top, allowing it to run down the sides a little bit. Place back in the freezer for 5 minutes, until the chocolate sets. Decorate the top with a holly sprig, or with Turkish delight and fairy floss, or choc-coated nuts - be as creative as you like. Cut the pudding into wedges with a very sharp knife dipped in hot water and clean it after each cut. Put any leftovers straight back into the freezer!
Mmmmm, diet out the window for another week.