![]() Place a presentation plate in the freezer for at least an hour before you want to serve. The last layer should be a chocolate sheet.įreeze for at least 8 hours. Keep going with layers in that order until you have used all the ice cream and chocolate sheets. Top with a thin layer of the chocolate ice cream mixture, then top with another chocolate sheet cut to size. Use a sharp knife to cut a chocolate sheet to fit as the first layer. Take a chocolate sheet from the freezer and peel off the top sheet of paper. To assemble, remove the loaf tin from the freezer and spoon a thin layer of the raspberry ice cream mixture into the bottom. ![]() Stir the melted dark chocolate into the remaining cream and condensed milk mixture until smooth. To make the dark chocolate ice cream melt the 80% solids dark chocolate in a small bowl over hot water. Add the frozen raspberries and set aside. Mix the melted white chocolate into one of the bowls of cream and condensed milk. To make the white chocolate and raspberry flavour ice cream, melt the white chocolate in a small metal or glass bowl over very hot water. Mix the cream with the vanilla condensed milk and divide between 2 bowls. Whip the cream in a bowl until it forms soft peaks when the whisk is removed from the bowl. To make the ice cream base, mix together the condensed milk and vanilla bean paste or extract. Leave the chocolate sheets in the fridge or freezer - do not take them out until assembling. Place in the fridge or freezer and continue until you have used all the chocolate, each chocolate sheet will use 2 sheets of greaseproof paper. Put 2–3 spoons of chocolate onto the paper and place another piece of paper on top and use a rolling pin to roll over creating a very thin sheet of chocolate. ![]() Place one sheet of baking paper on the clean worktop and secure with little dots of melted chocolate. One melted, remove from the heat, add the remaining chocolate and mix well until smooth.Ĭut even-sized pieces of baking paper around 30x15cm/12圆in. Melt half of the dark chocolate in a metal or glass bowl over very hot water. To make the chocolate layers, first make a full level shelf space in your fridge and freezer and place a 21–23cm loaf tin lined with cling film in the freezer. ![]()
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