Gluten-free Black Forest ice cream jars
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.