More endorphins will be released when the smooth ice cream is eaten with glee. Toasted cupcake crumbs and a juicy sliver of nectarine will send the senses soaring to new heights.
Chocolate Ice Cream with Red Velvet Cupcake Crumbs and Fruits:
(Serves 2, with lots left over)
Ice cream: (Makes a small tub)
1 Tin Coconut Cream1 Slab Albany Smooth Dark Chocolate
2 Teaspoons Vanilla Extract
1/4 Cup Brown Sugar or Fructose
2 Teaspoon Good Quality Cocoa
Cupcake Crumbs (homemade or store bought – if you want to make them, you can make these a few days in advance and just freeze the crumbs, after crushing the cupcake into crumbs)
Homemade: (Makes 6)
90mls Pouyoukas Rice Flour
90mls Potato Starch
90mls Fructose
1/8 Teaspoon Sea Salt
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
1 Teaspoon Xanthan Gum
1 – 2 Teaspoons Cocoa Powder
1 Tablespoon Canola Oil
½ Tablespoon Light Agave Nectar
½ Cup Raw Beetroot Pulp
1 Teaspoon Egg Replacer mixed with 1 Tablespoon Warm Water
1 Teaspoon Vanilla Essence
Fruits such as nectarine, raspberries, gooseberries
Directions:
Heat oven to 150 degrees Celsius
For the cupcakes sift the dry ingredients together
Add in the wet ingredients
Mix until the batter is smooth
Spoon the batter into a muffin tin
Bake for 25 minutes
Remove and cool on a wire rack
When cooled – blitz into crumbs
When serving – transfer the crumbs to an oven tray and bake until crisp
For the ice cream combine all ingredients in a pot on the stove
Slowly heat, while stirring, until the chocolate has melted
Bring mixture to a gentle boil for about 20 minutes
Transfer to a freezer container and freeze for a minimum of 2 hours, but preferably over night
Just before serving, take container out of the freezer and allow to melt a little, so that ice cream is easier to work with
Serve with the crispy cupcake crumbs and fruits of your choice
<3 HAPPY VALENTINE'S DAY!! <3
I wish you all a love like this:
"Your words are my food, your breath my wine. You are everything to me."
--Sarah Bernhardt
No comments:
Post a Comment