In search of the sweet life
Recipes to suit any kind of sweet craving — from shortbread to decadent desserts
DISH SWEET IS your one-stop cookbook for the very best of dish baking, desserts, slices, ice creams, cheesecakes and more. Ideal for taking away on holiday or having on hand at home, it’s chock-full with easy to make, delicious recipes all conveniently arranged into sections — there’s no doubt you’ll find the perfect sweet treat for your next picnic, celebration, or cheeky dessert.
Whether you’re craving something chocolatey, the perfect shortbread or scones for afternoon tea, a crowd-pleasing tart, decadent dessert or a scoop of delicious icecream, dish SWEET is designed to make life that little bit sweeter.
With recipes from well-known cookbook author and editor Sarah Tuck and food editor Claire Aldous and photography from contributors Josh Griggs and Yuki Sato, even the pages look good enough to eat.
NO-CHURN EXTRA-RICH CHOCOLATE FRANGELICO and BOYSENBERRY ICE CREAM
By crikey this is good — we’ve been making icecream variations for ages, and this one just went to the top of the favourites list.
FOOD Ingredients
500ml cream
150 grams dark chocolate (72% cocoa), chopped into 1cm chunks
1⁄4 cup Frangelico
1 Tbsp dark cocoa
395g tin sweetened condensed milk
1⁄2 cup boysenberry jam
1⁄2 cup chopped toasted hazelnuts or almond flakes Equipment: 1.5-litre capacity freezersafe container.
Method
Heat half the cream in a small microwavesafe jug or on the stovetop until simmering. Add the chocolate chunks and leave to sit for 1 minute.
Whisk until smooth, if necessary, reheating very briefly. Set aside until cool. Add the Frangelico to the chocolate and whisk to combine.
Whip the remaining cream to soft peaks, add the cocoa and sweetened condensed milk and whisk until smooth.
Completely fold in the cooled chocolate and pour into the container. Freeze for 3 hours then drop in blobs of jam and 1⁄2 of the hazelnuts and swirl through gently. Freeze a further 4 hours or overnight before serving. Top with the remaining hazelnuts to serve.