|
wendy@tstt.net.tt
http://www.caribbeangourmet-tt.com
Have
your cake— and ice cream too
Have
your cake— and ice cream too
Here
in Trinidad we never tire of ice cream, especially when
there are so many different flavours to choose from.
We also love to enjoy ice cream and cake!
Well here are some delicious ways you can have your cake
and ice cream too!
ICE
CREAM ROLL WITH CARAMEL RUM SAUCE
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
2 pinch salt
1 litre rum raisin ice cream
-
Beat eggs until fluffy, add sugar and continue beating
until doubled in volume and fluffy.
-
Sift flour with baking powder and salt.
-
Add water to beaten eggs, fold in flour.
-
Spread batter onto a greased cookie sheet and bake in
a preheated 350°F for 15 to 20 minutes until done
or cake springs back when done.
-
Turn cake onto a tea towel sprinkled with icing sugar,
remove lining if used, starting at the long end roll up
cake and cool.
-
Unroll cake and spread with ice cream, re-roll cake and
wrap tightly in plastic wrap. Freeze overnight before
slicing. Serve with rum sauce.
-
Serves ten
CARAMEL RUM SAUCE
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup dark rum
n In a heavy saucepan melt sugar and cook until it turns
a caramel colour.
Averting your face add the milk gently, it will bubble vigorously.
-
Stir until smooth.
-
Add rum and serve warm.
-
Makes approx 1 1/2 cups
QUICK ICE CREAM CAKE
1 litre ice cream
1 9-inch round sponge cake sliced into 3
1 9-inch spring form pan
1/2 cup chopped nuts
-
Place one section of cake into pan, spread with 1/3
ice cream, sprinkle with nuts.
-
Cover with second piece of cake, spread with ice-cream
and sprinkle with nuts, cover with the last piece of cake,
spread ice cream and sprinkle with nuts.
-
Cover with plastic wrap and freeze overnight.
-
Serves eight to ten
PROFITEROLES DRIZZLED WITH MELTED CHOCOLATE
1/2 cup butter cut into cubes
1 cup water
1 cup all purpose flour
4 eggs
1 tsp salt
1 litre ice cream
4 ozs chocolate
-
Preheat oven to 425°F
-
Place margarine in water in a saucepan on low heat until
margarine melts and bring to a boil.
-
Remove pan from heat and add flour all at once.
-
Stir quickly until dough comes together and forms a lump
in the pan or balls up in the pan.
-
Cook for about five minutes longer. There should be a
film on the inside surface of the pan.
-
Remove from heat.
-
Beat in eggs one at a time. Beating well between additions.
The pastry should just hold its shape when lifted with
a spoon.
-
Grease or line a baking sheet and drop batter by spoonfuls
by piping them 1 1/2 to two inches across. with a piping
bag .
-
Bake for 20 mins at 425°F, then lower the temp. to
375°F and bake for 10 to 15 minutes longer.
-
Pierce and return to the oven for five minutes to dry
out.
-
Cool puffs and slice into half.
-
Melt the chocolate, carefully. in a double boiler.
-
Fill each puff with one scoop of ice cream and drizzle
with melted chocolate.
-
Sprinkle with icing sugar and serve at once.
-
Makes about 12 large puffs.
|
