Pick a makea­head dessert

Woolworths TASTE - - Christmas Lunch 2018 -

The Floren­tines and ice cream can be made two days be­fore­hand, so all you have to do is as­sem­ble your ice-cream sand­wiches af­ter lunch – or let ev­ery­one have fun mak­ing their own around the ta­ble.


Serves 6


GREAT VALUE Prepa­ra­tion: 25 min­utes Cook­ing: 15 min­utes

For the brown but­ter ice cream: but­ter 100 g milk ¾ cup vanilla pod 1, seeded brown sugar 100 g salt a pinch free-range egg yolks 6 cream 2½ cups

For the Floren­tines: corn­flakes 50 g sliv­ered al­monds 100 g glacé cher­ries 100 g, chopped con­densed milk ½ cup plus 2 T

1 To make the ice cream, place the but­ter in a small saucepan and cook over a medium heat un­til nutty and brown. Al­low to cool. 2 Add the milk, vanilla seeds, sugar and salt and bring to the boil. 3 Whisk the egg yolks while grad­u­ally adding the brown but­ter, then pour the milk mix­ture onto the brown but­terand-egg yolk mix­ture. Trans­fer to the saucepan. 4 Cook over a low heat un­til the mix­ture has thick­ened enough to coat the back of a spoon. 5 Pour the cus­tard through a fine sieve into a clean bowl, then whisk in the cream. 6 Pour into an ice-cream ma­chine and churn ac­cord­ing to in­struc­tions, or freeze and whisk once ev­ery hour un­til com­pletely frozen. Keep in the freezer un­til ready to use. 7 To make the Floren­tines, pre­heat the oven to 170°C and line 2 bak­ing trays with grease­proof pa­per. 8 Com­bine the corn­flakes, al­monds and cher­ries with the con­densed milk.

9 Place spoon­fuls of the mix­ture onto bak­ing trays with enough space be­tween them. 10 Bake un­til light golden brown 20 min­utes, then cool on wire rack. 11 To as­sem­ble, sand­wich a scoop of ice cream

be­tween two Floren­tines and serve. Cook’s note: Do not cook the cus­tard for too long or you’ll end up with scram­bled eggs in­stead of a smooth cus­tard. Keep the egg whites from your cus­tard to use for mak­ing meringues. Once frozen, you can make balls of ice cream and freeze to save time on as­sem­bly.

WINE: Wool­worths Vil­liera MCC Brut NV


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