So although it’s not technically summer, it’s slowly starting to become warmer…so why not make something cold?
This dish is a mix of many things, so I’m not really sure what to call, hence the weird name.
It’s basically an ice cream trifle of sorts. Even though I’m not very sure on what to call it, I am certain this dish tastes wonderful and will be a big hit at any party!
Enjoy and let me know what you think!
Ingredients (Ice cream)
- 2 tsp vanilla essence
- 1 cup (500ml) milk
- 1/3 cup (60g) sugar
- 1 ½ tbsp (25g) cornstarch
- 3 egg yolks (approx. 60g)
- 1 ½ tbsp. (25g) butter (preferably salted)
- 2 cups mixed berry jam
- 3 tbsp gelatine dissolved in 3 tbsp water
- 2 cans (170g each) Puck strawberry cream
- 500ml whipping cream, chilled
In a large bowl, whisk together the egg yolks, sugar, corn starch and vanilla essence until pale yellow.
In a separate pan, bring the milk to a boil, and slowly pour it into the egg yolk mixture, whisking continuously while doing so. Strain the yolk-milk mixture back into the pot, and place on medium flame. Keep mixing continuously, as the custard will thicken quickly. Once thick, take the pot off the flame and mix in the butter. Cover with cling film (making sure the cling film is touching the surface of the custard) and refrigerate until needed. Once cooled, whisk in the strawberry cream, cover with cling film again, and place the custard back into the refrigerator.
Whip the cream in a separate bowl until it reaches soft peaks.
Melt the gelatine in the microwave and mix it into the berry jam. Add the jam mixture into the chilled custard, and whisk thoroughly. Fold the custard into the whipped cream. Cover the bowl with cling film and leave in the fridge while doing the next steps.
Ingredients (Mixed berry sauce)
- 2 cups mixed berry jam
- ½ cup water
- 2 tbsp sugar (depending on how sweet the jam is)
- 1-2 tsp lemon juice
- 2 tsp gelatine
Blend the jam, sugar, water and lemon juice until smooth. Strain into a small pot and place over low flame. Once the jam starts simmering, add the gelatine, mix until dissolved and turn off the heat. Pour the mixture into a flat tray, and set aside to cool (do not place it in the fridge because it will set very quickly).
Ingredients (combination)
- Marie biscuits
- Milk, as needed for soaking
- Any serving dish (glass tray, trifle bowl)
- Berry sauce
- Berry ice cream
Dip each biscuit in milk, and layer it at the bottom of the dish. Drizzle a little berry sauce over each biscuit, and spoon the ice cream over. Smoothen with the back of a spoon, and continue layering in the same way, making sure the topmost layer is ice cream. Cover with cling film (making sure the cling film is touching the surface of the ice cream) and freeze overnight.
Serve with the berry sauce.
Note: If the berry sauce sets before you can use it, pop in the microwave at 10 second intervals, mixing after each one.
Be First to Comment