custard

Raspberry, Meringue & Chocolate Ice-Cream Cake

Raspberry- Meringue- &- Chocolate- Ice-Cream -Cake

 

Raspberry, Meringue & Chocolate Ice-Cream Cake

 

 

Ingredients:

8 1/2 cups reduced fat vanilla ice-cream
1 1/2 cups reduced fat pouring custard
1/2 cup meringues or pavlova nests, roughly chopped
1/2 cup shelled pistachio nuts, chopped
1 cup   chocolate bar, chopped
4 cups frozen Raspberries

 

 

 

 

Directions:

Line the base and sides of a 8.5 inch spring-form pan with non-stick baking paper (Lightly spray the sides of the pan with light-flavored oil so the baking paper sticks, this makes it much easier to line the pan)

Place ice-cream in a large mixing bowl and set aside to slightly defrost. Using a large metal spoon, stir in custard until combined.

Add meringues, pistachios and about three quarters of the chocolate
Stir to combine. Gently stir through 3 cups  frozen Raspberries.

Spoon mixture into prepared pan and smooth top. Sprinkle with 1 cup  frozen Raspberries and gently press into mixture
Cover with plastic wrap and freezer overnight

To serve, remove ice-cream cake from pan and place on a serving plate (you may need to stand it for a short time if it’s frozen very firm). Top with remaining frozen Raspberries, sprinkle with remaining grated chocolate and serve

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CUSTARD CHOCOLATE HAZELNUT DESSERT

 CUSTARD -CHOCOLATE -HAZELNUT- DESSERT

CUSTARD CHOCOLATE HAZELNUT DESSERT

 

Ingredients

Crust

2 Cups Graham Cracker Crumbs

2 Tbsp Sugar

2 Tbsp Butter, Melted

 

Filling

4 Eggs Large, Lightly Beaten

2/3 Cup Sugar

1/4 Tsp Salt

1/4 Tsp Nutmeg

2 1/2 Cups Custard

1 Tsp Vanilla Extract

Topping

Chocolate Hazelnut Spread

White Chocolate Shavings

Chopped Hazelnuts

 

Instructions

Preheat oven to 350°F

Prepare crust: In a food processor, add graham crackers, sugar and butter and pulse until blended. Press mixture evenly into a 9″ square baking pan.

Bake for approximately 8 minutes. Let cool on a wire rack.

Turn oven temp up to 400°F.

In a saucepan over medium heat, add holiday custard. Stir often to prevent scorching, until bubbles forms around the edges.

In a mixing bowl, beat eggs, sugar, salt, nutmeg and vanilla. Slowly blend in warmed custard.

Pour filling into baking pan and return to oven.

Bake for approximately 30-35 minutes.

Insert a knife in the center, if it comes out cleanly, remove from oven.

Cool completely on a wire rack.

Before serving top with hazelnut spread and sprinkle with white chocolate shavings and chopped hazelnuts

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