A great dessert to serve after a summer barbecue. You don’t have to be a child to love eating an ice cream cone, dip bought waffle cones in melted chocolate and chopped nuts or sugar sprinkles then fill with scoops of creamy homemade ice cream.
Preparation time: 30 minutes
Cooking time: 5 minutes
Freezing time: 6-7 hours
You will need
4 egg yolks
100g/4oz caster sugar
1 teaspoon cornflour
300 ml/ ½ pint full fat milk
1 teaspoon vanilla essence
500g/1lb 2 oz fresh strawberries, hulled
300ml/ ½ pint whipping cream
8 waffle cones
50g/2oz white chocolate
50g/2 oz pistachio nuts, roughly chopped
50g/2oz dark chocolate
Whisk the egg yolks with the sugar and cornflour until thick and pale. Pour the milk into a medium saucepan and bring just to the boil. Gradually whisk into the egg yolk mixture until smooth then return to the pan. Cook over a low heat, stirring until the custard thickens and just coats the back of the wooden spoon. Be careful not to overheat or the custard will curdle.
Stir in the vanilla essence then sprinkle the surface of the custard with a little sugar or a piece of crumpled and dampened greaseproof paper to stop a skin forming; then leave to cool.
Puree the strawberries in a food processor or liquidiser, in batches if needed, until smooth. Press through a sieve into a bowl, discarding the seeds.
Whip the cream until it resembles thick batter then mix with the custard. Fold in the strawberry puree. Pour into a freezer proof container and freeze for 6-7 hours until firm enough to scoop, beating two or three times with a fork to break up the ice crystals.
For the cones; break the white chocolate into pieces and melt in a small bowl set over a small saucepan of gently simmering water. Put the nuts on to a small plate. Dip the tips of four of the cones into the melted chocolate then the nuts. Stand upright in a glass bowl to set. Melt the dark chocolate in the same way then dip in the nuts and leave to set.
When ready to serve, allow the ice cream to soften at room temperature and scoop into the cones.
Tip: If you have an electric ice cream machine, there is no need to whip the cream first just mix with the cooled custard and strawberry puree and pour straight into the pre-cooled machine. Churn for about 30-40 minutes or until firm enough to scoop, or transfer to a plastic container and freeze until required.
If you’re short of time, then use 400g/14oz of readymade luxury chilled vanilla custard from the supermarket.
Eating this will make you feel like a child all over again; soft, creamy and full of fresh strawberries. Choose a metal mould to set the jelly in as they are so much easier to turn out than glass or china ones.
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 4 hours
You will need
600g/1lb 6oz strawberries (for juice)
350g/12oz small strawberries (for the jelly)
120g/4 ½ oz caster sugar
5 sheets of gelatin (approx measuring 7.5 x 11cm)
fine kitchen muslin
300ml/ ½ pt full fat milk
100ml/3 ½ fl oz double cream
1.2 litre/2pt jelly mould
Hull 600g/1lb 6oz of strawberries.
Tip the fruit and sugar into a pan adding a small splash of water (two tablespoons) and cook the fruit until totally soft and collapsed.
This will take about 20 minutes on a medium heat.
Blitz the berries and return them to the pan.
Bring the mixture up to the faintest wobbling simmer but not hotter.
In a separate bowl, snap the gelatin into shards and cover it with only just enough warm water to soak it.
Double up some of the muslin in a sieve, over a bowl.
Pour the contents of the saucepan slowly into the lined sieve and allow the fruit liquid to drip through of its own accord, if the latter half of the liquid stops dripping through, distress the pulp gently with a spoon to get it going again.
Take the gelatin out of the water and drop it in to the fruit syrup whilst it is still warm.
Pull the gelatin apart as you add it, this will help to eradicate lumps.
Whisk until all the gelatin has totally dissolved and add the milk and cream.
Then pour ½ of the liquid into the mould.
Hull the remaining strawberries then drop in 175g/6oz of whole strawberries straight into the mould and cover the top with cling film.
Allow the jelly to set in the fridge for at least two hours.
The remaining jelly may have to be warmed ever so slightly if it has started to firm up.
Pour on top of the set jelly adding the rest of the strawberries. Leave until totally set.
Turn out the jelly by briefly dipping the mould into a bowl of hot water, just to loosen the sides.
Then holding a serving plate on top of the mould, quickly, but delicately flip it over.
12 oysters – shucked. Loosen the oyster in one shell and discard the other.
Lay then on a baking tray lined with rock salt
1 small onion – finely chopped
150g fresh spinach – wilted and then chopped and drained of all water
5 rashers of streaky dry cured bacon – chopped and fried until crispy
25g grated parmesan cheese
50gm natural breadcrumbs
2 tablespoons chopped parsley
Salt and pepper
Melt the butter in a frying pan and add the onion – cook gently for 5 minutes.
Add the spinach and mix well. Season with some salt and pepper.
Divide this mixture amongst the oysters.
Top with the crispy bacon.
Mix the parmesan, breadcrumbs and the parsley together and then sprinkle this over the top.
Heat your grill to high and place the oysters underneath – and cook until bubbling and golden brown
Chocolate mess (recipe by Lotte Duncan)
This has been named Chocolate mess, perhaps because it’s not the prettiest of puddings. What it is though, is a tribute to store cupboard ingredients and the ability to make grown men weep with joy when they eat it!
As it’s so quick to make, you don’t really need to assemble it in advance but it will keep quite happily for a couple of hours if you want to be organised and make it ahead of time.
200g/7oz dark chocolate, broken into pieces
200g/7oz milk chocolate, broken into pieces
1kg carton readymade (county next to Cornwall!) custard
250g bag amoretti biscuits, crushed
4 tablespoons dark rum, amaretto or Tia Maria (optional)
570ml/1 pint double cream
2 milk chocolate flakes, broken up
Place the dark and milk chocolate pieces in a heatproof bowl and melt it in the microwave or over a pan of simmering water.
Leave to cool for 5 minutes.
Warm the custard gently in a saucepan and stir in the melted chocolate and mix well.
Using individual serving bowls crumble a few amoretti biscuits in the bottom of each bowl.
Drizzle with a good dash alcohol.
Add a layer of chocolate custard over the top.
Add another layer of crushed biscuits (reserving a few for the top), more rum and then the rest of the custard.
Lightly whip the cream to the same consistency as the custard.
Using a large metal spoon, gently fold half the crushed chocolate flakes into the cream.
Spoon this over the custard.
Sprinkle with the remaining chocolate flakes and the remaining crushed amaretti biscuits.
Matt's Recipe For Made With Love
Hollywood’s Kiss and Tell Martini
3 parts Champers
2 parts vodka
1 part Pom pomegranate juice
Squeeze of lime.
In a shaker mix ice, along with vodka, lime and Pom juice.
Shake vigorously so it froths.
Pour into martini glass.
Top with a little champagne and garnish with a pomegranate seeds
Can be poured into a flute if you like the look of it instead.
Did you know Angel Delight now made Ice Cream mix?
Well it's not hit the shops yet but they have just launched it on Facebook .They have been giving thousands of free samples out and encouraging people to suggest recipe ideas with a chance for the winner to win a Ice cream van for the day.
Looks like they have ran out for the minute but keep checking back to see if they reopen the giveaway and competition.Just in case they do here is my entry....
Just got to try the Vanilla Ice cream mix ....
Simply pour 150ml of chilled fresh milk into a bowl and add the Angel Delight ice cream mix.Use an electric whisk for approx.5 minutes until the mixture has doubled in volume.Then if you want to you can add your favourite extras.pour into a suitable freezer box and freeze for a minimum of 4 hours.
Contains Natural colours & flavours...
What you need
1 packet of Angel Delight Ice cream mix
150 ml chilled fresh milk
1 small packet of chocolate big button
Whisk the milk and the ice cream mix
until it has doubled in size.
Add a 3rd of the mixture into a freezable container.
Sprinkle a 3rd of the chocolate buttons
in and squeeze some toffee sauce over.
Repeat twice more with the mixture and the extras.
Freeze for a minimum of 4 hours...
Then wait a few minutes serve and enjoy....
Over The Rainbow Delight
What you need....
1 packet of Angel Delight Ice Cream Mix
150 ml cold fresh milk
Jelly babies(as many or as little as you like)
Cut into 4
Whisk the milk and ice cream mix until it has doubled in size.
add half the mix to a freezable container.
sprinkle jelly baby's that have been cut into 4 Pieces all over and
squeeze some jam over.
add the last half of the mixture over and arrange the jelly babies into
a rainbow pattern.
Freeze for a minimum of 4 hours...
Serve and enjoy...
We all love the taste and enjoyed making our very own ice cream.Already thinking of new ideas on what to put into our next one can't wait for it to hit the shops. All 6 of us liked the toffolate one the best....
Some great things to add in EXTRA ..
What else can you think of?
I have always been a fan ofAngel Delight whipped deserts as I remember have them as a kid my favourite was Strawberry. I was very pleased to be able to try the new Ice cream mix,being very into ice cream at our house this is a great idea for making your own added ingredients into some great flavours.
If its successful it will hit the shops in 2012 so follow them on Facebook and keep you eyes peeled for a free sample to try ....
They are also on Twitter letting you know where they are giving out free samples
Angel delight sent me this free to try and review for my honest opinion