Tuesday, August 6, 2013

Amarula and salted caramel ice cream sandwich

Creamy Capers recipe for the #FreshlyBlogged Challenge, please vote for my recipe here: Freshly Blogged.

This one was touch and go from the start, not only was I not entirely sure this recipe would work, in my mind it seemed it should but also the fact that I am not a food photographer and I was going to attempt the all dreaded ice cream shot! If it did not set hard enough and if I took too long to photograph I was going to end up with a salted caramel puddle, see below how it went. Besides shooting it the recipe is really easy to make and was delicious

Biscuit crumb
120g PnP cream crackers
50g PnP blanched almonds
40g Albany dark chocolate, grated
Pinch of salt
100g butter, melted
Toast the almonds until golden in a dry pan on high. Place in a food processor with the cream crackers, salt and chocolate, process until fine crumbs.
Add melted butter and process again.
Line a 25 by 20cm square container with greaseproof paper.
Place half the crumb mix in the base and press down firmly, allow to set.

Salted caramel crumbs
100g light brown sugar
Coarse salt grind to taste

In a clean pan on high heat, place the sugar in the pan, don’t stir just jiggle the pan until the sugar is melted, pour it onto greaseproof paper and grind coarse salt on top. Allow setting then place in a packet and hammer or mortar and pestle it until it is a coarse dust.

Amarula and salted caramel custard filling
300ml Amarula
160ml milk / coconut milk
2 egg yolks
1 egg white
40g cake flour
1 tin condensed milk

Bring the Amarula to the boil and reduce by half (150ml), add the 160 ml milk or coconut milk and bring to the boil.
Meanwhile separate the eggs.
Add the flour to the egg yolks and mix as well as you can, it will be thick, add the hot Amarula mix little by little until smooth, pour through a sieve back into the pot and cook slowly mixing all the time until boiling and thick.
Remove from heat and add the condensed milk, stir through and if there are still lumps strain again.
Whip the egg white until stiff and fold through the custard.
Pour over the biscuit base, top with salted caramel crumbs and the other half of the biscuit crumb.
Place in the freezer until set. Cut as desired and serve with caramel sauce or chocolate sauce.
Best eaten the same day its made otherwise allow about 8 minutes at room temperature before eating.

Recipe and picture Copyright by Tamsyn Wells

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