![]() Place in a bowl,Īdd the soft butter and stir well to combine. Whizz the shortbread biscuits to a fairly fine crumb in a food processor. ![]() Take the ice cream out of the freezer and let it soften slightly. What I love about ice-cream cakes like this is that they look spectacular and are so versatile: you can add anything that takes your fancy to the mix – chopped dark chocolate, nuts, liqueur, and so on.'ġ0 Romany Creams, or similar chocolate biscuitġ cup (250 ml, or 1 x 250 ml tub) fresh creamĪbout 3 Tbsp (45 ml) icing sugar (see my Cook's Notes above) 'My aunt Gilly Walters, a superlative cook and the inventive brain behind one of South Africa’s best-loved nougats, showed me this method of adding whipped cream and chopped frozen nougat to good shop-bought vanilla ice cream. Nougat and Ice Cream Cake with Hot Raspberry Sauce I can recommend finely chopped dark chocolate, and a few drops of good almond extract. As I mentioned in the original intro to the recipe (see below) you can add other goodies of your choice to the mixture.If you're making the ice cream cake a few days ahead, wrap it tightly in clingfilm so it doesn't pick up any whiff of freezer.How much lemon juice and icing sugar you add to the raspberry sauce will depend on how tart or sweet they are to begin with adjust as necessary.After you've taken it out of the freezer, let the cake stand at room temperature for 5–10 minutes, or until just soft enough to slice with a knife you've dipped in very hot water.Please choose a proper dairy ice cream for this cake, not the frozen ‘desserts’ that pass for vanilla ice cream.These are still made by hand in a hi-tech factory in the Natal Midlands, and the business - a model of social responsibility - is managed by my three cousins, brothers Jon, Steve and Paul Walters. These days, Wedgewood is a thriving enterprise exporting its nougat and heavenly Angel's Biscuits all over the world. ![]() ![]() Her exquisite food has inspired and delighted me for over 45 years, ever since I sat down at her table as a child, and scoffed myself sick on her feather-light scones. Gilly is hands-down the best home cook I've ever met. This recipe first appeared in my 2012 cookbook, and it was inspired by my aunt Gilly Walters, the wizardess who started Wedgewood Nougat in her home kitchen many years ago. Michael Le Grange, courtesy Random House Struik Nougat and Ice Cream Cake with Hot Raspberry Sauce. You can make this easy ice cream cake a day or two - or four! - in advance, and I promise your friends and relatives will love it. Here is a lovely family recipe that takes all the hassle out of preparing a hot-weather festive dessert. ![]()
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