Coconut and raspberry ice-cream cake Recipe
Ingredients
4 litres vanilla ice-cream
1 1/3 cups coconut cream
1 teaspoon coconut essence
275g fresh raspberries or frozen raspberries
200g white chocolate, chopped
1 1/2 teaspoons vegetable oil
600ml thickened cream, whipped
Icing sugar mixture, for dusting
Coconut and raspberry ice-cream cake Recipe
Method
Step 1
Line an 8cm-deep, 20cm (base) square cake pan with plastic wrap, extending plastic wrap 5cm over edge of pan on all sides. Place 1/3 of ice-cream in a large bowl (return remaining ice-cream to freezer). Set aside for 5 minutes to soften. Stir in 1/2 the coconut cream and 1/2 the essence until mixture is smooth and combined (ice-cream should be soft, not melted at this stage). Spoon mixture into prepared pan. Smooth surface. Freeze for 2 hours or until firm.
Step 2
Place 1/2 of remaining ice-cream in a large bowl (return remaining ice-cream to freezer). Set aside for 5 minutes to soften. Place 150g raspberries in a small bowl. Using a fork, crush raspberries. Add crushed raspberries to ice-cream. Stir to combine. Spoon raspberry ice-cream into pan over coconut ice-cream. Smooth surface. Freeze for 2 hours or until firm.
Step 3
Repeat with remaining ice-cream, coconut cream and essence. Spoon over raspberry layer. Smooth surface. Cover with plastic wrap. Freeze for 3 hours or until firm.
Step 4
Cut 4 x 9cm-wide x 25cm-long strips of baking paper. Place on a baking tray. Place chocolate and oil in a microwave-safe bowl. Microwave on MEDIUM-HIGH (75%) for 1 minute, stirring every 20 seconds, or until melted and smooth. Working quickly, spoon 1/4 of chocolate mixture onto 1 paper strip. Using a butter knife, spread chocolate in a thin layer to cover strip. Repeat with remaining chocolate and paper strips. Refrigerate for 10 minutes or until just set. Using a warm sharp knife, cut each strip into 5 x 5cm-wide pieces.
Step 5
To serve, turn ice-cream cake onto a serving plate (see note). Remove plastic wrap. Stand for 5 minutes or until edges soften slightly. Working quickly, dip a spatula or knife in hot water and run it around the edge of the cake to soften the ice-cream slightly. Attach chocolate pieces, slightly overlapping, around edge of cake. Dollop top of cake with whipped cream. Decorate with remaining raspberries. Dust with icing sugar and serve immediately.
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