3 December 2013

I is for ICED DESSERTS

Over the weekend I discovered NICE ice blocks and ice cream. Where the hell have you been you might ask? Precisely. Absolutely superb they are too. Especially the chocolate ice block made with Real Samoan Coconut Cream. Needless to say there are a stack of them now in my freezer.

Also a fan of parfait, I have made a humdinger dessert for the Christmas feature for my Listener Food column, out next week. Made with fresh strawberries, eggs, sugar and cream (Lewis Road Jersey Cream of course) the Strawberry Parfait with Marshmallows is an ideal treat for the family at Christmas, especially as the kiddies will love those pink and white marshmallows I have added. ( You will have to wait for the recipe.)

The big thing about frozen parfaits as opposed to ice creams is that you do not need an ice cream machine to churn the mixture. It is soft and creamy at freezing point and therefore there are not a ton of ice crystals that form. On the other hand it is imperative you do something about cooking all those raw eggs. This is achieved by heating sugar syrup and adding to very hot to the fluffy beaten eggs. My advice is only make the parfait 2-3 days out from eating it and do not keep it for any length of time, even if it is in the freezer. Enjoy!