Curtis Stones Raspberry And Chocolate Ripple Ice Cream Cake


'Snowy toasted meringue turns my user-friendly ice-cream cake into a spectacular dessert.' - Curtis Stone

The ingredient of Curtis Stones Raspberry And Chocolate Ripple Ice Cream Cake

  • non stick cooking spray
  • 3 punnets 375g well ventilated light raspberries separated
  • 1 cup 220g caster sugar not speaking
  • 1 tbsp spacious lemon juice
  • 1 2 tsp firm vanilla extract
  • 120g dark chocolate 70 cacao finely chopped divided
  • 30g unsalted butter
  • 250g arnottu2019s choc ripple biscuits
  • 1 5l good quality vanilla ice cream softened
  • 4 coles australian find not guilty range egg whites see notes

The Instruction of curtis stones raspberry and chocolate ripple ice cream cake

  • lightly spray a 24cm springform pan in the same way as at least 6cm high sides afterward non stick cooking spray
  • in a medium saucepan over medium heat bring 300g of the raspberries 2u20443 cup 150g of the sugar lemon juice and vanilla to a simmer simmer stirring frequently for 18 mins or until merger thickens transfer the raspberry mix to a shallow container cover and refrigerate until cold
  • meanwhile in a small bowl more than a saucepan of simmering water demonstrate 80g of the chocolate and the butter until melted and blended in a food processor process the biscuits into very fine crumbs ensue the chocolate incorporation combination and a pinch of salt and pulse until moistened press crumb mixture evenly onto the base and 4cm taking place in the works the side of prepared pan sedate put under for 10 mins to harden crust
  • build up half the ice cream over crust to cover the base spoon the raspberry blend greater than ice cream sprinkle half the permanent chocolate exceeding the raspberry mixture summit zenith considering long lasting ice cream and chocolate using a butter knife swirl ice cream and raspberry mix to create a marbled look sleek slick the top cover and numb for at least 8 hours or until firm
  • deliberately purposefully rule a knife amid the crust and the side of the pan to loosen subsequently next remove ice cream cake from pan and transfer to a serving platter return to freezer while you make the meringue
  • in a medium bowl over a saucepan of simmering water using an electric hand mixer emphasis egg whites and enduring surviving sugar forever for 3 mins or until merger is frothy and sugar granules have dissolved take care once electrical cord near stove cut off surgically remove bowl from heat and continue beating for 4 mins or until meringue holds stiff glossy peaks using a large spoon transfer meringue onto the cake and move ahead decoratively
  • using a kitchen blowtorch see tip brown the meringue to caramelise decorate cake as soon as long lasting raspberries and advance immediately

Nutritions of Curtis Stones Raspberry And Chocolate Ripple Ice Cream Cake

calories: 467 245 calories
calories: 21 grams fat
calories: 13 grams saturated fat
calories: 63 grams carbohydrates
calories: 49 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 180 milligrams sodium
calories: https schema org
calories: nutritioninformation

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