09 Desserts Ice cream1
24/11/04
11:47 am
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Ice-creams, sorbets & cold desserts
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Squeeze the juice from the lemon, lime and 2 oranges and stir it into the pan. Strain the liquid into a measuring jug to remove the zest. You should have about 600ml/1pt: if necessary make up the amount with water. Sprinkle the gelatine over the mixture and stir until dissolved. Pour the jelly liquid over the orange segments in the bowl. Refrigerate until set.
Chocolate ice-cream sandwiches SERVES 6 INGREDIENTS: 6 Amaretti biscuits 12 dark chocolate digestive biscuits ● ● ● ● ●
500ml/16fl oz vanilla ice-cream
Put the Amaretti biscuits into a blender or food processor and process until they form coarse crumbs. Take one of the digestive biscuits and spread a 2.5cm/1in layer of ice-cream on its non-chocolate side. Place another biscuit on top, chocolate side uppermost. Squeeze the biscuits gently together and smooth the ice-cream around the edges. Repeat with the remaining biscuits and ice-cream. Roll the edges of the biscuit sandwiches in the crushed Amaretti biscuits to coat them, then place on a tray in the freezer. Freeze for at least 2 hours.
Raspberry & mint bavarois SERVES 6 INGREDIENTS: 450g/1lb fresh raspberries 2 tablespoons icing sugar 2 tablespoons lemon juice 1 tablespoon finely chopped fresh mint
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2 tablespoons powdered gelatine 75ml/3fl oz boiling water 300ml/1/2 pt custard 250ml/9fl oz Greek yogurt
Reserve a few raspberries for decoration. Place the remaining raspberries in a blender or food processor. Add the icing sugar and lemon juice and process to a smooth purée.
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