Gluten-free Black For­est ice cream jars

Whitsunday Times - - LIFE TASTE - Recipe by Claire Brook­man Photo by Craig Wall

Makes: 6


1 cup thick­ened cream 1⁄4 cup Dutch pro­cessed co­coa pow­der 1 tbs gluten-free ic­ing sugar mix­ture 1 tsp vanilla ex­tract 180g packet gluten-free brown­ies 1 litre gluten-free vanilla ice cream Dark cho­co­late curls, to serve Frozen pit­ted cher­ries, to serve

Quick cherry jam:

250g frozen pit­ted cher­ries, thawed, halved 1⁄2 cup caster sugar 1 tbs lemon juice 2 tsp corn­flour


Make quick cherry jam: Com­bine cher­ries, sugar and lemon juice in a medium saucepan over medium heat. Cook, stir­ring con­stantly, for 2-3 minutes or un­til sugar has dis­solved. Bring to the boil. Re­duce heat to low. Sim­mer, stir­ring oc­ca­sion­ally, for 10 minutes or un­til slightly thick­ened. Com­bine corn­flour and 2 tea­spoons of cold water in a bowl. Add to cherry mix­ture, stir­ring con­stantly. Sim­mer 1-2 minutes or un­til thick­ened. Re­move from heat. Cool com­pletely. Us­ing an elec­tric mixer, beat cream, co­coa, ic­ing sugar and vanilla un­til firm peaks just form. Roughly chop brown­ies. Di­vide half be­tween six 1 cup-ca­pac­ity freezer-safe jars with lids. Di­vide half the cho­co­late cream mix­ture be­tween jars. Top each with 1 ta­ble­spoon quick cherry jam and 1 small scoop of ice cream. Re­peat lay­ers with re­main­ing in­gre­di­ents, omit­ting the ice cream. Se­cure lids. Freeze for 4 hours, or overnight if time per­mits. Un­screw lids. Top each with 1 small scoop ice cream, cho­co­late curls and a cherry. Stand for 5-10 minutes to soften. Serve.

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