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Tuesday, February 8, 2011

Ice cream bomb

Here's a recipe for an awesome summer dessert (guilt ridden I feel the need to overcompensate for the lack of posts and recipes this month...forgiven? I do hope so.)

It's a new take on the traditional Ice cream bomb. White chocolate and raspberries work a treat together, team them up with ice cream, Madeira cake  and good dose of decadence and you've got yourself a killer dessert that will wow the socks off any mother-in-law.

If you like this recipe then you should definitely have a peek at my Chocolate and blueberry ice cream cake

Raspberry and white chocolate ice cream bomb

Ingredients: serves 8
  • 1 Madeira cake
  • 3 large organic eggs (separated)
  • 1/3 cup castor sugar
  • 125g cream cheese
  • 125ml cream
  • 1 vanilla pod 
  • 100g white chocolate (chopped)
  • 50g raspberries 
  • 100g white chocolate (melted)
  • 50g raspberries to scatter
  • Line a 2ltr glass/ceramic bowl with clingfilm (the clingfilm should some well over the edges so that you can fold it back over the dessert) and put in the freezer to chill.
  • Slice the Madeira cake into squares about 1cm in thickness.
  • Remove the bowl from the freezer and push the squares of cake around the sides, meeting edge to edge to form and layer. (Cover any holes with left-over pieces of cake.)
  • Scatter in raspberries and chopped chocolate.
  • Beat egg whites until stiff peaks form and set aside.
  • In a separate bowl, beat the egg yolks and castor sugar until pale and thick (about 4-5 minutes).
  • Add the cream cheese and cream and mix until combined.
  • Scrape the seeds from the vanilla pod and add to your cheese mixture.
  • Lastly, fold through the egg whites being careful not to knock out too much of the air.
  • Pour into the bowl to cover the filling, then fold over clingfilm and put back in the freezer for 8 hours or overnight.
  • Remove 5 minutes before serving and allow to sit, then turn onto a serving dish and gently pull the clingfilm down to leaver the dessert out of the bowl. (Then throw the clingfilm away please.)
  • Pour over melted chocolate and raspberries and serve.

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