This is an easy and impressive dessert which is made a couple of days before needed. It can be made with any colour or flavour. You can also make it with sorbet instead of ice-cream
- ¼ cup of carob powder or a quality chocolate powder
- 150g dried apricots
- 110g dried dates
- 180g dried figs
- Zest of half orange
- 20mls of orange juice
- 70g of almonds with the skin on
- 2 litres of ice cream or sobet, two different flavours 1 litre of each
- 1 ½ punnets of blueberries, frozen
- Tropical fuiit
- Mango or berry coulis
- Mint leaves
Onto rotating blades, Speed 9, drop orange peel for 5-10 seconds
Add almonds, apricots, figs and dates into Tm Bowl and chop for 10 secs on speed 8 using the spatula to assist. Add orange juice and corob or chocolate powder and mix for a further 20 seconds.
Remove from TM Bowl and place half the mixture between 2 pieces of baking paper approx 30cm x 30cm.
Using a rolling pin, roll the mixture to a 2mm thickness.
Remove the top sheet of baking paper and cut a disk using the base of your 25cm spring form tin. Repeat with the other half of the mixture. Store in fridge or freezer until needed. (Can be made well in advance and stored in the freezer)
Creamy Ice- Cream
- 3 egg yokes
- 500g cream
- 500ml milk
- 300g sugar
- 1tbsp vanilla sugar or vanilla essence
- Pinch of salt
- 1 punnet of strawberries washed and stored in freezer
- 1 dessertspoon of green tea powder or 1 sachet of green tea ice (purchased in Asian Grocery store)
Place all the ingredients into the TM bowl and cook for 8 minutes at 80 degreesC on speed 4.
Pour half the mixture into a container and place in the freezer for 3-4 hours or until firm. Add the green Tea powder to the remaining mixture in TM bowl and mix for 10 seconds on speed 4. Pour into a container and place in freezer.
Cut a piece of baking paper to cover the bottom of the spring-form tin, and then place the frozen blueberries on the bottom. This dessert is assembled upside down in the tin. Remove tray of frozen vanilla ice-cream and frozen strawberries from freezer and add to the TM bowl, roughly breaking up the ice cream with a knife. Blend ice-cream and strawberries on speed 8 with the assistance of the spatula until mixture resembles strawberry cream, then spoon the strawbwerry ice cream on top of the berries
Place one of the fruit and nut mixture disc on top of the ice cream and freeze for one hour to firm up the ice cream. Then repeat with the green tea ice cream which has been blended in the TM bowl first, finishing with a fruit and nut disc and freeze for 4 hours before serving.
Remove from tin onto a serving plateand garnish with fruit coulis, tropical fruits and mint leaves.
1 mango, peeled and flesh removed
½ cup orange fuice
Blend together in TM Bowl on speed 4 until smooth
Serve with your favorite dessert
1 ½ cups berries ie strawberries, blackberries, raspberries
2 teaspoons maple syrup
Bland together in TM Bowl on speed 4 until smooth, then pass through a fine sieve (optional)
Serve with your favourite dessert