Monday, 29 September 2014

Dairy Free Meringue Ice Cream with Chocolate Sauce

As I've mentioned dairy products (specifically cows produce) do not agree with me.

This recipe is based on Nigella's Meringue Gelato Cake which I have adapted a bit to make it dairy free.

Firstly for the Meringue Ice Cream Cake line a 450g loaf tin (mine is silicone) with clingfilm, making sure you have enough overhang to cover the top later. Whip a carton of Lactofree Cream until thick (this can take nearly 5-10 minutes). Chop 30 grams of dark chocolate very finely so that you have a pile of splinters, and fold them into the cream, along with 1 tablespoon of kahula. Place 100 grams of shop bought meringues in a zip lock bag and gently bash with a rolling pin to break them up. Fold these in, too.
Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the clingfilm up and over to seal the top. Place in freezer until set, which should take around 8 hours, or overnight.
For the Chocolate Sauce finely chop 125 grams of dark chocolate and then pour a carton of Lactofree Cream into a saucepan over a gentle head. Add the tiny bits of chocolate and whisk until the chocolate melts, taking the pan off the heat once the chocolate is almost all melted (takes about 2 minutes). Add 2 tablespoons of kahula and continue to whisk. Pour into a jug, whisking every now and again until it cools to just subtly warm.
To serve, take the loaf tin out of the freezer and unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a long serving plate and cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice, and sprinkle a few raspberries alongside on each plate.
Store the chocolate sauce in the fridge and make sure the meringue ice cream goes back into the freezer.  I like to take a clean teaspoon to the fridge every now and then and help myself to a spoonful of chocolate!  Delish!

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