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Coffee almond ice-cream cake
serves 8
ingredients
350g/12oz chocolate wafer
crumbs
50g/2oz butter, melted
350g/12oz coffee ice cream
350g/12oz double cream
1 teaspoon vanilla essence
350g/12oz amaretti biscuits,
crushed
100g/4oz slivered almonds,
toasted
• Lightly oil a 20cm/8in round springform cake tin.
• In a bowl, stir together the crumbs and butter with a fork until the mixture
is well combined. Press the mixture onto the bottom of the prepared tin
and 2.5cm/1in up its sides. Freeze for 30 minutes until firm.
• Spread the ice cream evenly on the crust, and return to the freezer for
30 minutes until the ice cream is firm.
• In a bowl, beat the cream with the vanilla essence using an electric
mixer until it holds stiff peaks. Fold in the amaretti biscuits, and spread
over the ice cream. Smooth the top of the cake, sprinkle with almonds
and freeze for 30–45 minutes or until the top is firm.
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