- 250g poorly risen peanut cookies (roughly 10-12 cookies)
- 750g vanilla ice cream
- 2 eggs - beaten
- 2 litres vegetable oil
- salted caramel sauce (optional)
- Place cookies into a ziplock bag and, using a rolling pin, crush to a fine crumb - some chunks of biscuit and peanuts are fine as this will add to the crunch when they are fried. Place crushed cookies into a shallow bowl.
- Using a large ice cream scoop or serving spoon, scoop 6 large balls of ice cream and place on a tray lined with parchment paper.
- Working quickly to ensure the ice cream doesn’t melt, coat each ice cream ball in the cookie crumbs. Place back onto the lined tray and freeze for at least 1 hour until firm.
- Place eggs in a shallow bowl and whisk to combine well. Working one ball at a time, dip the ice cream in the egg, followed by a second coat of cookie crumbs. Freeze for 1 hour, and repeat the process. Freeze crumbed ice cream balls for a further 1 hour or until frozen solid.
- In a large heavy bottomed saucepan, heat the oil to 180 degrees centigrade. Line a baking tray with several layers of kitchen paper and set aside.
- Carefully lower the crumbed ice cream into the hot oil using a slotted spoon. Fry for approximately 45 seconds or until golden and crisp - the ice cream needs to be very frozen so it doesn’t melt in the hot oil, so it’s a good idea to keep the ice cream in the freezer until ready to fry.
- Drain the fried ice cream on the paper towel and serve straight away, topped with salted caramel sauce.
- 18 chocolate cookies
- 400ml strong black coffee
- 100ml masala
- 4 large eggs - separated
- 100g caster sugar
- 500g mascarpone
- 600ml double cream
- Cocoa powder for decorating
- In a large shallow dish, combine the coffee and Masala (or alternative), set aside.
- Place cream in a large bowl and whip to soft peaks. Set aside.
- Reserve 1 tablespoon of sugar, and place the remainder in a large glass bowl along with the egg yolks. Place about 5cm water into a saucepan and bring to the boil. Remove from heat and using a hand-held mixer, whisk on high speed until thick and very pale - about 4-6 minutes. Remove from heat and continue to whisk until cooled. Gently fold in mascarpone, followed by the whipped cream until just combined.
- In a separate bowl, whisk egg whites to soft peaks, add reserved sugar and continue to whip to medium peaks. Gently fold egg whites into mascarpone mixture.
- Dip the chocolate cookies in the cooled coffee mixture, allowing them to soften. Place a layer of cookies on the base of the dish. Spoon or pipe half the mascarpone mixture over, and repeat the process with remaining components. Chill for 2 hours or ideally, overnight.
- Remove tiramisu. Sift over a generous coating of cocoa powder and serve.
- For the Biscuit Crumb Base
- 400g vanilla biscuits
- 1 tbsp ground ginger
- 80g unsalted butter - melted
- For the Filling
- 5 leaves gelatine
- 275ml double cream
- 280g cream cheese
- Juice and finely grated zest of 2 lemons
- 250g strawberries - hulled and halved
- For the Topping
- 300ml whipping cream
- 1-2 tbsp icing sugar - sifted
- 2 tbsp strawberry jam
- Line the height of a 20cm springform tin with acetate or several layers of clingfilm. Place biscuits in the bowl of a food processor and blitz to fine crumbs. Add butter and ginger and blitz again to combine well. Reserving 1/4 of the biscuit mix for the top, press the rest into the base of the prepared tin. Place in fridge to chill while you make the filling.
- Place gelatine sheets in a bowl of cold water and soak for several minutes. While the gelatine soaks, heat 75ml of the cream until warm. Remove gelatine from the water, squeezing to remove excess water, and add to the warm cream, stirring to dissolve gelatine fully. Set aside.
- In a large bowl, combine the cream cheese, lemon juice and zest, and sugar. Using a hand mixer, beat until well combined and smooth. In a separate bowl, whip remaining cream to soft peaks.
- Combine a little of the cream cheese with the gelatine mixture, then add this back into the main body of the cream cheese, stirring to combine well. Gently fold in the whipped cream.
- Remove the chilled base from the fridge. Place a layer of strawberries, cut side facing out and pointy end up, around the edge of the tin. The moisture in the strawberries should help them to stay in place. Spoon the cheesecake mixture onto the centre of the base. Using a spoon, spread the mixture out to form an even layer. It should cover the tops of the strawberries. Press a layer of strawberries into the cheesecake mixture, and chill for 4 hours or until set.
- Once set, spread the reserved biscuit crumbs over the cheesecake and gently press, using the back of a spoon to form an even crust. Set aside to chill while you prepare the topping.
- Sweeten the cream with icing sugar to taste, and whip to soft peaks. Remove the cheesecake from tin and transfer to a serving plate. Using a piping bag fitted with a star nozzle, pipe kisses of cream, covering the top of the cheesecake. Using either a spoon or a piping bag, dot the strawberry jam between the kisses. Garnish with extra strawberries and serve.
- 1 - 2 litres ice cream
- 18 large poorly risen macaron shells (or enough to make three layers in each mould)
- Sprinkles - optional
- If using tart rings, cling film the base of each, twisting to secure around the edge and creating a taut surface - this will become the top of the ice cream cakes so you want them to be smooth. Place cling side down onto a baking tray and line each with acetate - this step is optional but will make it easier to remove once frozen.
- Pour some ice cream mixture into the moulds, filling about 1/3 of the way, followed by a layer of macarons. Repeat with remaining ice cream mixture and finish with a layer of macarons, pressing them in to create a flat surface. Freeze until solid - at least 5 hours or overnight.
- Remove ice cream cakes from freezer. Remove from tins/rings and flip onto a clean tray or plate. Peel away acetate if using. Decorate as desired and return to freezer until ready to serve.
- 100g gingerbread cookies
- 1/2 tsp ground cinnamon
- 1-2 tbsp golden syrup
- 80-100ml hot water
- 85g refined coconut oil - in solid form (not melted)
- In the bowl of a food processor, combine gingerbread cookies and cinnamon. Blitz to a fine crumb. With the motor running, add ¾ of the water and continue to blitz until smooth and stea, subsides. Add golden syrup to taste and adjust consistency with remaining water if required.
- Add coconut oil and blitz again until silky smooth and homogeneous. Place spread in a glass jar and keep in the fridge.
- 600ml whipping cream
- 300g sweetened condensed milk
- 2 tsp vanilla bean paste
- 100g dark chocolate chips
- 10-12 over-baked choc chip cookies - roughly chopped
- Using a hand mixer, whip cream to firm peaks. Gently stir in condensed milk until fully combined, followed by the chocolate chips and ¾ of chopped cookies.
- Pour ice cream mixture into a 1.5 litre capacity, freezer-safe dish such as a loaf tin. Sprinkle over the remaining ¼ chopped cookies, and cover with a layer of parchment paper, pressing gently to seal the surface of the ice cream. Freeze for at least 5 hours.
- Allow ice cream to sit at room temp for about 10 minutes before serving. This will make it easier to scoop.
- 6 over-baked choc chip cookies - roughly chopped
- 200g milk chocolate
- 100g dark chocolate
- 100g white chocolate
- Line a large baking tray approximately 30cm x 40cm with baking parchment.
- Chop White Chocolate and melt in a glass bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Pour melted chocolate onto prepared tray and repeat with milk and dark chocolate.
- Marble the chocolate together using the back of a spoon, and spread to fill the tray. Sprinkle with chopped cookies and place in the fridge until set - approximately 30 minutes.
- Once chocolate is fully set, break into shards and serve.