Tuesday, November 3, 2009

Ice cream cake

hazelnut crust, 1 to 1 1/2 liter of vanilla ice cream, frozen raspberries
thawed with a bit of sugar, whipped cream if desired.

Crust makes 4 ( I usually cut the portion in half as there is no way we can
eat 2 desserts)

125 gram white sugar
125 gram flour
125 gram butter
125 gram very finely chopped hazelnuts
1/2 egg

Mix the ingredients and divide dough in 4 portions. Roll out very thin
between two layers of baking paper in about a 9 inch circle. Bake at 180 C
until crisp but not burnt, maybe 8-10 minutes depending on your oven.
when done put chocolate on 2 of the 4 crust and spread the chocolate. If
you want make patterns in the smelted chocolate.

assemble dessert

Take 1 crust without chocolate and place on tray. Place 1 or 1 1/2 liter on
ice cream on the crust ( I usually just cut out chunks of the box and place
them so the are almost even. Pour the raspberries over the ice cream and
place a chocolate covered crust on top. If you want decorate with whipped
cream by covering the sides and possibly make small "dots" on the top (
looks pretty on the chocolate but not necessary.

If you don't have frozen raspberries, strawberries work fine too and I have
been known to use jam if I had to make a dessert on very short notice. My
favorite is still raspberry with strawberry and blackberry tied as a number
2 . I should probably try blueberries sometime.

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