Sweet Tooth Experiments

Unusual sweets and global treats

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Limoncello and Lime Zesty Citrus Ice-Cream

Posted on by Posted in Ice-cream & Sorbet .

Citrus Spiked Simple Ice-Cream

Technically not a ‘true’ ice-cream, I wanted to make a tasty alcoholic refreshing dessert – perfect for a hot Summers day. This recipe came off the back of exactly this concept, whilst also delivering on ease and minimal ingredients that anyone can make and look like a star.

With 4 ingredients and the most challenging step holding electric beaters this is a decadent recipe that takes seconds and will satisfy with its zesty sweet tang in every scoop.

Why pay way $$$ on fancy Ice-cream brands when you can make a delectable one with a boozy twist!

 

Ingredients:

  • 250ml thickened  cream
  • 320g condensed milk
  • 120ml limoncello
  • 100ml lime juice
  • 2 lime zest

 

Method:

  1. Beat the cream with electric beaters until peaks form.
  2. Place the milk, limoncello, lime juice and zest of 2 limes into a bowl and whisk until combined.
  3. Fold the cream into the milk mix until just combine.
  4. Spoon the mix into a container and place into the fridge to set overnight.
  5. Scoop and enjoy.
Citrus Spiked Simple Ice-Cream

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Citrus Spiked Simple Ice-Cream

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Limoncello and Lime Zesty Citrus Ice-Cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

Posted on by Posted in Ice-cream & Sorbet .

Jackfruit White Chocolate Macadamia Brittle Ice-cream

Jackfruit White Chocolate Macadamia Brittle Ice-cream

For some time Jackfruit has been on my radar, but being a vegetarian most of my experience with this fruit has been via savory dishes as a meat replacement. Being such a versatile fruit, I decided to make it the feature of a dessert.

With such an interesting taste to work out flavour combos I opted to look at the closest fruits I deemed most similar, these being mango, apricot and pineapple.

After playing around with a few apricot, pineapple and mango flavour pairings with jackfruit I landed on a killer recipe. White chocolate as the foundation flavour, macadamia brittle crunch flavour bombs and 2 different jackfruit textures for smoothness and chewiness.

I actually didn’t think this would be a successful bake but was so surprised I ended up redoing the recipe to this time write down the ratios!

Ingredients:

  • 160g dried Jackfruit
  • 50g caster sugar
  • 30ml cold water
  • 100g Macadamia, salted
  • 10g butter
  • 110g white chocolate
  • 800g vanilla ice-cream
  • ¼ tsn caramel essence (optional)

 

Method:

  1. Place 100g of the jackfruit into a bowl of boiling water, leave for 10 minutes, drain then dice into small pieces, set aside for later.
  2. Chop the remaining 60g jackfruit into small pieces.
  3. Chop up the nuts into small chunks.
  4. Line a baking tray with baking paper.
  5. Place the 30ml cold water and sugar in a saucepan and heat on medium heat, cooking, stirring until sugar has dissolved.
  6. Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden, remove from the heat.
  7. Quickly stir in the butter.
  8. Pour mix onto the baking paper, leave aside until completely cooled.
  9. Finely chop up the white chocolate.
  10. Place the ice-cream into a bowl and allow to soften for 10 minutes.
  11. Chop the nut brittle into small pieces and place into the bowl with the ice cream.
  12. Add the jackfruits, essence and white chocolate to the ice-cream and stir until well combined.
  13. Pour into a container and place into the freezer for 4 hours+.

 

Jackfruit White Chocolate Macadamia Brittle Ice-cream

Dried Jackfruit

 

 

 

 

 

 

 

 

 

 

 

Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Microwave Sponge Cake

Posted on by Posted in Cakes .

Watermelon Daiquiri Cake with Ermine Frosting

I do a loooot of baking, and quite a lot of my recipes include sponge cake as a layer. I have previously shared my never fail amazing sponge cake recipe but let’s face it, sometimes I have limited time to whip up this element in a bake and need a quick fluffy alternative (and paying $5 at the supermarket feels like big wasted money).

This got me thinking of coming up with a super fluffy, easy and tasty sponge recipe that I could whip up and cook in seconds saving me 20 minutes per future bake.

Therefore, coming up with a microwave sponge cake recipe would be super helpful, but could it be done?

After 4 experiments, a lot of time trailing and dish sizes I landed on the below recipe in which has worked 3 times in a row perfectly.

A great secret recipe that involves no oven and saves you on baking time and money!

Ingredients:

  • 50g butter, softened
  • 50g caster sugar
  • 1 egg
  • 2 tbsn milk
  • ¼ tsn vanilla essence
  • 50g self-raising flour

 

Method:

  1. Beat the butter and sugar in a bowl with electric beaters until fluffy and pale.
  2. Add the egg and beat until creamy.
  3. Add the milk and vanilla and beat until well combined and silky smooth.
  4. Add the flour and beat on a low setting with electric beaters for 30 seconds or until just combined.
  5. Spray a microwave safe glass/plastic bowl/silicon 20cm x 10cm baking dish with oil spray.
  6. Pour the mix into the dish, allowing for the dish to be half full or less (the mix will significantly rise).
  7. Use the back on a spoon to evenly distribute the mix in the dish.
  8. Top the dish with plastic wrap and poke holes in the wrap with a skewer to allow the steam to escape.
  9. Cook the cake in the microwave on high for 90 seconds.
  10. Remove from the microwave and place the dish aside to completely cool.
  11. Once cooled invert the dish onto a chopping board and cut in half vertically, making 2 even 10cm x 10cm cake halves.
  12. Place one layer on a plate and top with your favourite filling followed by the 2nd cake layer,  Enjoy.
Microwave Sponge Cake

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Microwave sponge cake

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Microwave sponge cake

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Chocolate and Peanut Rice Crust Tart

Posted on by Posted in Tarts .

Chocolate and Peanut Rice Crust Tart

Chocolate and Peanut Rice Crust Tart recipe

This recipe actually derived from a savoury tart recipe with a brown rice and seed base. I liked the idea of a rice base so much I adapted the recipe to suit a sweeter bake.

As the parmesan added such great richness and flavour, whilst being a great binding ingredient I left it in the sweet adaptation recipe. This then dictated what type of a sweet bake I would make as dark chocolate and parmesan go so well together (see my Parmesan Cheese Chocolate Slice recipe).

I changed the seeds from the original recipe to peanuts as peanuts had similar fat content in which the tart needed to keep it moist, while coating the proteins and starches in the egg, rice and flour. A few trials and I had the perfect base.

As peanuts were used in my base, I made this the hero ingredient along with the previously identified dark chocolate and wah-lah a peanut filled tart with chocolate ganache recipe on a rice crust tart case was born.

You would have no idea of rice in the base, in which is a great alternative to flour and the peanut filling with dark chocolate topping is just to die for.

This recipe exceeded my expectations and then some – decadent, delicious, unique and so so satisfying.

Chocolate and Peanut Rice Crust Tart recipe

Ingredients:

Base:

  • 500g packet ready steamed white rice
  • 50g peanuts
  • 40g parmesan
  • 20g plain flour
  • 1 egg
  • 1/2 tsn salt

Filling:

  • 75g peanut butter
  • 180g sugar
  • 60ml water
  • 80g butter
  • 80ml thickened cream
  • 160g peanuts

Ganache:

  • 165g thickened cream
  • 240g dark choc
  • 3 egg yolks
  • 1 tbsn caster sugar

 

Method:

  1. Preheat the oven to 180c degrees and spray 8 mini tart cases with oil spray.
  2. Place the rice, peanuts, flour and parmesan into a food processor and blitz until the mix resembles bread crumbs.
  3. Add the egg and salt and blitz until well combined.
  4. Divide the mix into 8 balls and using wet hands push the mix into the base of the tin and up the sides of the tin to cover the tin completely and evenly.
  5. Prick the bases with a fork a few times and place the tart cases into the oven, baking for 20 minutes.
  6. Remove the tarts from the oven, take the tins off the tart shells and bake for a further 5 minutes base side up to ensure a crispy brown base on the tart shells.
  7. Set the bases aside to cool.
  8. Spoon and evenly spread the peanut butter into the base of each tart shell and place in the fridge for 15 minutes to set.
  9. Meanwhile place the sugar and water into a saucepan on medium heat, whisking with a hand whisk until sugar is dissolved.
  10. Turn the heat to high and allow to bubble until the mix starts to caramelise.
  11. Remove the mix off the heat and carefully add the butter, cream and salt, whisking with a hand whisk.
  12. Place the pan back on a medium heat, whisking until the mix is silky smooth.
  13. Add the peanuts to the pan and whisk until well combined, leave aside to cool.
  14. Spoon the peanut caramel mix into the base of the tart shells – over the peanut butter and place the tarts back in the fridge for 30 minutes.
  15. To make the ganache place the cream and chocolate in a saucepan over a pot of simmering water and stir until well combined, silky and smooth in texture, leave aside until slightly cooled.
  16. Place the egg yolks and sugar in another saucepan and whisk with a hand whisk until the egg is pale and creamy – do not place directly on the heat or the yolk with scramble.
  17. Place the yolk mix and chocolate mix into a bowl and beat with electric beaters until cooled, thick and creamy.
  18. Spoon over the top of the peanut mix and place the tarts in the fridge to completely set for 2+ hours.

 

 

Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Chocolate and Peanut Rice Crust Tart recipe

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Fig Orange Chocolate and Almond Zuccotto

Posted on by Posted in Italy .

Fig Orange Chocolate and Almond Zuccotto

Fig Orange Chocolate and Almond Zuccotto recipe

After recently eating Zuccotto, a traditional Tuscan dessert (though originated in Florence), I was intrigued how this Zuccotto was so different to others I had eaten previously…in which were also apparently  ‘traditional Zuccotto’.

This led me to investigate the dessert further, in which resulted in finding lot of different variations…though all featured some sort of cream, cake, nut, fruit and alcohol in a dome shaped tin (or pumpkin shape ala ‘little pumpkin’ in Italian).

Whether it be cream, ricotta or ice-cream, almonds, macadamia or hazelnuts, figs, cherry or raspberry, the recipes always had a fruit, nut and cream component.

After playing around with a few variations from other ‘traditional’ recipes I ended up with this recipe, in which is my favourite combo of flavours by far from a few combined recipes.

I’ve opted for fig, orange, chocolate, cream and almond.

Fig Orange Chocolate and Almond Zuccotto recipe

Recipe:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bicarbonate of soda
  • 1 tsn cream of tartar
  • Cornflour
  • 4 eggs
  • 150g caster sugar
  • ½ tsn vanilla essence

Filling:

  • 125ml orange liquor
  • 180g 70% dark chocolate
  • 600ml thickened cream
  • ¼ cup icing sugar
  • 120g almonds, toasted
  • 125g dried figs

Extra:

  • Cocoa powder

 

Method:

  1. Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
  2. Place the plain flour, bicarbonate of soda and cream of tartar in a 250g cup.
  3. Top the cup up to the brim by adding the necessary amount of cornflour to fill the cup.
  4. Sift the flour mix 3 times.
  5. Beat the eggs, vanilla essence and sugar with electric beaters until light and fluffy.
  6. Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
  7. Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
  8. Place the cake on a cooling rack until cold.
  9. Meanwhile, line a 6-cup pudding tin with 2 pieces of overlapping plastic wrap, spraying with oil spray firstly to hold the wrap in place.
  10. Cut the sponge in half horizontally to have 2 sponge layers.
  11. Cut one of the sponge layers into a circle shape the same size as the tins top, set aside.
  12. Cut the remaining sponge layer into eight wedges and starting from the middle of the base line the bottom and sides of the tin.
  13. Fill any cake gaps with any remaining sponge and trim the top to make the cake flush with the top of the tin.
  14. Place the orange liquor in a bowl and using a pastry brush evenly brush the liquor onto the sponge cake in the tin as well as on the set aside circle piece of sponge.
  15. Whip the cream and icing sugar in a bowl with electric beaters until firm peaks form.
  16. Chop the figs and almonds into small pieces and stir through the cream.
  17. Divide the cream mix into 2 bowls.
  18. Place 130g chocolate into a bowl over simmering water on the stove and stir until just melted, smooth and silky in texture. Set aside for 5 minutes to cool slightly.
  19. Meanwhile chop up remaining 50g of the dark chocolate and stir through one bowl of cream mix.
  20. Spoon the chopped chocolate cream mix into the bottom and sides of the sponge in the tin, leaving the center empty in a well shape.
  21. Using a hand whisk beat the melted chocolate into the 2nd bowl of cream mix until well combined.
  22. Spoon the melted chocolate cream mix into the center of the well over the chopped chocolate cream until the tin is 90% full.
  23. Place the set aside circle sponge over the top of the cream mix, liquor side down, cutting the sponge to fit snug.
  24. Pull the overhanging plastic wrap over the cake and onto the top of the cake, covering the top.
  25. Push a plate over the top of the tin to compact the cake slightly.
  26. Place the tin in the fridge for 4+ hours to set.
  27. To serve, invert the cake onto a plate and remove the plastic wrap.
  28. Dust with cocoa powder and slice into wedges.

 

NOTE: I used Cointreau for the liquor but you can use any orange liquor such as Curacao, Grand Marnier or Triple Sec.

Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Watermelon Jam

Posted on by Posted in Jam .

Watermelon Jam

Watermelon Jam

This recipe actually came from another bake where the jam was an element in a rose pistachio and watermelon jam sponge cake recipe. Instead of using strawberry jam like a traditional sponge cake I decided to use watermelon instead. I put way to much sugar in the jam originally and way to much jam in the sponge therefore the bake was a failure, but I felt the watermelon jam had quite a lot of potential so I revisited my recipe and reduced the sugar content down quite significantly.

It does depend on how sweet the watermelon is to begin with, but this recipe is super easy and perfect on scones, toast…basically wherever you would normally have jam.

Watermelon Jam

Ingredients:

  • 180g watermelon, diced
  • 1/2 tsn lemon juice
  • 1 tbsn icing sugar
  • 4 tsn jamsetta with pectin

Method:

  1. Put the watermelon pieces into a food processor and blitz until pureed.
  2. Put the puree through a sieve to catch any flesh or seeds.
  3. Pour watermelon liquid, lemon juice and sugar in a saucepan on high heat, whisking with a hand whisk until boiling then turn to low.
  4. Add the Jamsetta and continue whisking until silky smooth.
  5. Increase the temperature to high again until boiling, then reduce heat to simmer, whisking until the mix resembles a syrupy consistency (this should take 8 minutes).
  6. Pour the jam into a jar and leave aside until cooled.
  7. Place in the fridge and enjoy with cream on scones, toast, cake fillings or pancakes.
Watermelon Jam

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Watermelon Jam

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Watermelon Jam

 

 

 

 

 

 

 

 

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Note: I brought my jamsetta at Woolworths for under $2.

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Rose Pistachio and Watermelon Sponge Cake

Posted on by Posted in Cakes .

Rose Pistachio and Watermelon Sponge Cake

Rose Pistachio and Watermelon Sponge Cake

This recipe actually came from another bake where the watermelon layers were originally a watermelon jam. Instead of using strawberry jam a-la a traditional sponge cake I decided to use watermelon for a twist.

Outcome = I put way too much sugar in the jam originally and way too much jam in the sponge therefore the bake was a failure. On reflection I thought that a traditional sponge has cream and sliced strawberries so I could replace the strawberries with sliced watermelon. The cake was nice, and I was delighted at the crispness the sliced watermelon provided (originally thinking it would make the cake topple or crumble as soon as I cut into it – but it cut like a hot knife in butter).

Creaminess, crispness and fluffiness were all textures I had covered, but the crunch element was missing. This is what got me to think of adding pistachios and then rosewater (why rosewater? My usual pistachio combo always results in the inclusion of rosewater, they are just a lovely flavour pairing).

A refreshing cake that of course is delicious in taste AND textures.

I must also give credit where credit is due, the sponge cake recipe I have used is my base for all sponges, in which is a slight adaptation of Australian Women’s Weekly magazines prize winning Sponge recipe created by Natalie Dick.

Ingredients:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bicarbonate of soda
  • 1 tsn cream of tartar
  • Cornflour
  • 4 eggs
  • 150g caster sugar
  • ½ tsn rosewater essence

Extra:

  • 1/4 seedless watermelon
  • 1 tsn rosewater essence
  • 300ml thickened cream
  • 1 tbsn icing sugar
  • 50g shelled pistachios

 

Method:

  1. Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
  2. Place the plain flour, bicarbonate of soda and cream of tartar in 1 cup.
  3. Top up the cup to the brim by adding the necessary amount of cornflour to fill the cup.
  4. Sift the flour mix 3 times.
  5. Beat the egg, rosewater essence and sugar with electric beaters until light and pale.
  6. Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
  7. Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
  8. Place the cake on a cooling rack until cold.
  9. Meanwhile thinly slice the watermelon and cut away the rind.
  10. Place the watermelon pieces onto paper towel to absorb excess moisture.
  11. Beat the cream, extra rosewater essence and icing sugar with electric beaters until stiff peaks form.
  12. Blitz up the pistachios in a food processor until they resemble breadcrumb consistency.
  13. Cut the cake in half horizontally and place a cake layer on a plate.
  14. Top the layer on the plate with ¼ of the cream.
  15. Cut the watermelon to the same size as the cake layer and place on top of the cream.
  16. Sprinkle ½ the pistachio mix on top of the watermelon.
  17. Top the 2nd cake layer with ¼ cream and place cream side down into the watermelon.
  18. Spread the remaining cream on top of the top sponge cake layer.
  19. Dice the remaning watermelon and sprinkle on top of the cream.
  20. Sprinkle the remaining pistachio over the cream.

 

Blueberry Cardamom Sponge Pudding recipe

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Port Black & Blue Berry Pudding recipe

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Rose Pistachio and Watermelon Sponge Cake

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Rose Pistachio and Watermelon Sponge Cake

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Boozy Butterscotch Caramel and Peanut Ice-Cream

Posted on by Posted in Ice-cream & Sorbet .

Boozy Butterscotch Caramel and Peanut Ice-Cream

4

This is such an interesting recipe to me as it was one of my more colorful experiment sessions. So this recipe came from me creating a butterscotch and caramel layer cake with a peanut ice-cream filling. I should have known that adding the ice-cream layer to a cake would mean I would need to freeze the cake in its entirety and that cutting the cake would mean the ice-cream filling would flow out the sides!

The solution to this is to make a sponge cake, but of course by the time I realized this I had already baked the cake!

So what to do? I really liked the ice-cream filling I created so I added some caramel and a few other little layers to turn it from nice to “pow exciting”!

Next a bit of a controversial move, based on recent recipe requests I wanted to make the recipe quick and super easy, so…replaced homemade ice-cream with store brought.

Ingredients:

  • 650g vanilla ice-cream
  • 160g brown sugar
  • 70g peanuts, chopped
  • 120g peanut butter
  • 170ml butterscotch schnapps
  • 20g butter
  • 35ml thickened cream

 

Method:

  1. Put the ice-cream in a bowl and place onto the microwave for 30 seconds or until the mix just softens slightly.
  2. Place the peanut butter in the microwave for 30 seconds or until liquid consistency is achieved.
  3. Add 30g of brown sugar, 50g of the chopped peanuts, peanut butter and butterscotch schnapps to the ice-cream and using a hand whisk beat until combine.
  4. Place the remaining 130g brown sugar into a saucepan on high until the sugar has melted and bubbling.
  5. Take off the heat and add the butter, stirring with a whisk until combine.
  6. Add the cream and whisk with a hand whisk until the mix is smooth and glossy.
  7. Pour the mix onto baking paper until cooled then in the freezer for 10 minutes to harden completely.
  8. Break up the hardened caramel into small pieces and place into the mix, leaving 1/5th aside.
  9. Whisk the caramel pieces into the ice-cream mix until combine.
  10. Pour the ice-cream into a bowl and place into the freezer for 4 hours or until completely set.
  11. To serve scoop the ice-cream out into 4 cocktail glasses and top with the remaining 20g of chopped peanuts and caramel pieces.

 

Notes:

  • You can also serve with a caramel or peanut flavored sweet thin biscuit or wafer.

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Spiced Golden Syrup Orange Upside-down Cake

Posted on by Posted in Cakes .

Spiced Golden Syrup Orange Upside-down Cake

Spiced Golden Syrup Orange Upside-down Cake recipe

I’m told this Cake taste like ‘Christmas’, though I think it’s just the cardamom, cinnamon and orange combo that gives off this flavour experience.

So I made golden syrup dumplings the other day in which got me thinking that I should make something with the golden syrup otherwise I knew I would end up in the habit of adding it to my porridge just because I knew it was there….

I played around with varying spices and fruits until I landed on cinnamon and orange with the syrup. A pinch of cardamom, in which is super tasty with oranges and brown sugar to complement the golden syrup and a new upside-down cake batter was formed. To really hero the golden syrup and orange I decided on an upside down cake as the golden syrup would then provide a decedent sauce texture, almost pudding like when combined with the orange segments.

An easy, tasty cake that is a dream served warm with cream or ice-cream.

Ingredients:

Oranges:

  • 2 oranges
  • 250g golden Syrup
  • 20g butter

 

Batter:

  • 125g butter, softened
  • 50g brown sugar
  • 3 eggs
  • 30g golden syrup
  • 1 tsn ground cinnamon
  • 1/6th tsn ground cardamom
  • 2 tbsn milk
  • 1 cup self raising flour

Extra:

  • 40g golden syrup
  • Cream or ice cream to serve

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Melt the butter in the microwave, once melted add the golden syrup and the orange peeled and cut into segments, stir and leave aside.
  3. To make the cake batter place the butter and sugar in a bowl and beat with electric beaters for 5 minutes or until light and creamy.
  4. Add the eggs, one at a time, beating in between each addition.
  5. Add the golden syrup and spices and beat until combined.
  6. Add the milk and flour and beat on low for 1 minute until the mix is combined.
  7. Fan the orange pieces in the base of the cake tin to make an even covered layer.
  8. Pour the syrup mix over the orange segments until each are covered and the mix is used up.
  9. Spoon the cake batter over the oranges and syrup until the batter completely covers the orange and smooth the top with the back of a spoon.
  10. Bake in the oven for 30 minutes or until a skewer inserted in the middle comes out clean.
  11. Leave the tin for 5 minutes.
  12. Turn the tin upside-down onto a plate, pouring extra syrup over the top of the cake.
  13. Serve warm with cream or ice-cream on the side and enjoy.

 

Spiced Golden Syrup Orange Upside-down Cake recipe

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Spiced Golden Syrup Orange Upside-down Cake recipe

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Spiced Golden Syrup Orange Upside-down Cake recipe

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Spiced Golden Syrup Orange Upside-down Cake recipe

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Peanut Brittle and Chocolate Ice-Cream Sandwich

Posted on by Posted in Ice-cream & Sorbet, Ice-cream cake .

I recently was experimenting with peanut brittle and ended up with a LOT of brittle and not much to do with the excess. Usually I would take it to work but with my working from home scenario all the brittle was not leaving the house. So, I decided to make up a recipe that featured the brittle. With my recent ice-cream experimenting trend, ice-cream was on my mind, but I didn’t want to have too many steps to the recipe, I wanted to make it simple easy, scrumptious and quick prep time.

I did make a biscuit base for this recipe but to be honest a store brough base is completely fine as this recipe is all about the brittle.

I wanted to make somewhat of a “Maxibon vs. Eskimo Pie” that had complementary layers and textures.

As my favorited flavour in the world is chocolate of course I had to build this layer into the mix and presto a new recipe was born.

Ingredience:

  • 1 cup caster sugar
  • ¼ cup water
  • 1 cup peanuts, chopped salted and toasted
  • 40g butter
  • 1 tsn baking soda
  • 500g vanilla ice-cream, softened
  • ¼ cup cocoa powder
  • Sponge cake, plain store brought

Extra

  • Chocolate ganache
  • Icing sugar

 

Method:

  1. Line a tray with baking paper.
  2. Place the sugar and water in a saucepan, stirring on a low heat until the sugar has dissolved.
  3. Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden.
  4. Take the nut toffee off the heat and stir in the butter and soda.
  5. Pour the mix into the prepared baking paper and allow to completely cool.
  6. Break the brittle into pieces and place in a food processor, pulsing until they resemble small pieces.
  7. Spray a 10cm x 15cm cake tin with oil spray and then line the tin with 2 layers of clingwrap.
  8. Cut a 2 x 1cm layers of sponge cake the same size as the cake tin’s base.
  9. Place one sponge layer in the bottom of the tin.
  10. Stir the peanut mix into 250ml of the ice-cream until well combined.
  11. Spoon the peanut ice-cream mix on top of the sponge and even with the back of a spoon.
  12. Place the tin in the freezer to firm.
  13. Meanwhile stir the cocoa powder with the remaining 250ml ice-cream.
  14. Spoon the chocolate ice-cream over the top of the peanut ice-cream and even with the back of a spoon in the tin.
  15. Top the chocolate ice-cream with the 2nd layer of sponge, gently pushing down with your fingertips.
  16. Place the cake in the freezer to completely set (4+ hours, overnight ideal).
  17. To serve, pull the plastic wrap to release the cake from the tin and place onto a cutting board.
  18. Trim the cake slightly on all 4 sides if needed to ensure a clean straight cake.
  19. Place the cake onto a plate, dust with icing sugar and a drizzle of chocolate ganache if desired.
  20. Cut into sliced and serve.

Note: Sponge cake OR as I have used a tin sized biscuit can be used as the top and bottom of the ice-cream sandwich.

 

Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

Step 6

 

 

 

 

 

 

 

 

Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

Step 13

Peanut Brittle and chocolate ice-cream sandwich recipe

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Step 15

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