Berry and Dark Choco­late Mas­car­pone Swirl Ice Cream


With a soft, creamy tex­ture and gen­tle berry flavour, this lus­cious ice cream is amped up with berry choc sauce and crum­bled meringue. ⅓ cup cream

re­served syrup from 400 gram tin berries (see be­low)

200 grams dark 70 per cent choco­late, chopped into 1cm chunks 400 gram tin boy­sen­ber­ries or black­ber­ries, drained

1 cup cream 200 grams mas­car­pone

1 tin sweet­ened con­densed milk

60 grams store-bought meringues, roughly crum­bled fresh black­ber­ries

BERRY CHOCO­LATE SAUCE: Heat cream and ½ cup of the re­served berry syrup to­gether in a small mi­crowave-safe jug or on the stove top un­til sim­mer­ing. Add the choco­late chunks and leave to sit for 1 minute then whisk to­gether. Al­low to cool com­pletely.

ICE CREAM: Press the berries through a sieve and re­serve the pulp. Whip the cream to soft peaks, add mas­car­pone and con­densed milk and whisk to­gether un­til smooth. Whisk in berry purée, pour into a con­tainer and freeze for 3 hours.

Swirl through ½ of the choco­late sauce and ½ of the meringues. Sprin­kle with ¼ of re­main­ing meringue and freeze for 6 hours or overnight be­fore serv­ing. Serve with the re­heated, re­served choco­late sauce and a fi­nal sprin­kling of meringue. SERVES 8-10

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