play it cool S U R PR I S E YO U R G U E ST S W I T H T H E S E REFRESHING SW E E T T R E AT S – J U ST T H E T I C K E T F O R A WA R M , S U N N Y DAY
CHER RY RIPPLE AN D WH IT E CHOCOLATE SANDWICH E S Makes 12 Takes 45 mins, plus cooling and freezing Cost per serve 81p 350g cherries, pitted and chopped 2 tbsp golden caster sugar 2 tsp lemon juice 600ml whipping cream 1 x 405g tin light condensed milk, chilled 1 vanilla pod, seeds scraped out 250g white chocolate, broken into squares pink food colouring 24 ice-cream wafers 50g hundreds and thousands
a ripple effect. Cover with clingfilm and freeze for at least 2-3 hours, until solid. 3 Meanwhile, prepare the wafers. Line a large baking tray with nonstick baking paper. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in a few drops of pink food colouring until your desired shade is reached. 4 Dip the wafers in the chocolate to coat on one side, and then arrange, chocolate side-up, on the baking tray. Scatter with hundreds and thousands; leave to set.
5 Tip the frozen ice cream out onto a board. Working quickly and using a wafer as a size guide, cut out 12 even ice-cream rectangles. Sandwich each one between 2 chocolatedipped wafers. Serve immediately. Each sandwich contains Energy
1865kJ 447kcal 22%
Fat
Saturates
Sugars
Salt
27g 17g 42g 0·2g 38% 83% 47% 3%
of the reference intake. See page 104. Carbohydrate 47g Protein 7g Fibre 1g
1 Line a 20cm x 30cm baking tin with clingfilm. In a medium pan, heat the cherries and sugar over a low heat for 10 minutes, stirring until the cherries are broken down and sticky. Stir in the lemon juice. Using a hand blender, whizz to a smooth purée. Set aside to cool completely. 2 In a mixing bowl, combine the cream, condensed milk and vanilla seeds. Beat to soft peaks using an electric whisk. Pour the mixture into the prepared tin, then swirl through the cooled cherry purée to create
COVER Try this ice cream in wafers or RECIPE in cones, as seen on the cover
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