CHILL OUT ON THE DAY WITH THIS ICE-CREAM TWIST ON A CLAS­SIC

$ 2.42 PER SERVE,

Super Food Ideas - - FRONT PAGE -

SERVES 20 PREP 1 HOUR (PLUS COOL­ING) COOK 20 MIN­UTES

¹⁄³ cup le­mon juice 1½ cups caster sugar 500g frozen rasp­ber­ries 1 ta­ble­spoon dry apera (sherry) 750g cream cheese, soft­ened ¾ cup ic­ing sugar mix­ture 1 ta­ble­spoon finely grated orange rind 2 ta­ble­spoons orange juice 600ml thick­ened cream 2 x 400g jam sponge rolls 3 yel­low peaches 250g fresh rasp­ber­ries ½ tea­spoon vanilla bean paste Maple Cin­na­mon Al­monds ½ cup flaked al­monds ½ tea­spoon maple syrup ¼ tea­spoon ground cin­na­mon

1 Place le­mon juice, caster sugar and frozen rasp­ber­ries in a large mi­crowave-safe glass bowl. Mi­crowave, un­cov­ered, on HIGH (100%), stir­ring every minute, for 4 min­utes or un­til sugar has dis­solved. 2 Mi­crowave, un­cov­ered, on HIGH (100%), stir­ring half­way through, for a fur­ther 12 min­utes or un­til slightly thick­ened. Strain mix­ture through a fine sieve into a heat­proof bowl. Dis­card seeds. Cool for 30 min­utes. 3 Mean­while, make Maple Cin­na­mon Al­monds Place al­monds in a fry­ing pan over medium heat. Cook, stir­ring, for 2 to 3 min­utes or un­til just toasted. Add maple syrup and cin­na­mon. Cook, stir­ring con­stantly, for 1 minute or un­til al­monds are golden and toasted. Trans­fer to a bowl. Set aside to cool. 4 Re­serve ¹⁄³ cup of rasp­berry sauce. Add dry apera to re­main­ing rasp­berry sauce. Stir to com­bine. 5 Us­ing an elec­tric mixer, beat cream cheese, ic­ing sugar, rind and juice un­til light and fluffy. Add 1 cup cream. Beat un­til com­bined. 6 Cut each sponge roll into 2cm-thick slices. Thinly slice 2 peaches. Re­serve ¼ cup fresh rasp­ber­ries and 1 ta­ble­spoon al­monds. Layer sponge roll slices, peach slices, re­main­ing rasp­ber­ries and al­monds with dol­lops of cream cheese mix­ture and rasp­berry apera mix­ture in a 3-litre (12-cup-ca­pac­ity) serv­ing bowl. 7 Us­ing an elec­tric mixer, beat vanilla and re­main­ing cream un­til just-soft peaks form. Thinly slice re­main­ing peach. Layer spoon­fuls of cream mix­ture with peach slices and re­served fresh rasp­ber­ries, al­monds and rasp­berry sauce over trifle. Serve. NU­TRI­TION: (per serve) 2085kj; 32.1g fat; 19.6g sat fat; 7.2g pro­tein; 45g carbs; 1.8g fi­bre; 104mg chol; 274mg sodium.

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