Wednesday, 26 December 2012

Caramel-yoghurt Ice Cream Cake

It seems that half of the fun of Christmas is looking forward to it and while in the midst of the hustle and bustle of the days leading up to Christmas, we sometimes forget that Christmas is Jesus' birthday. He is the reason for the season.
This ice cream cake is a perfect Australian Christmas dessert recipe that would make a beautiful addition to your Christmas table and wow your guests.

2 kg Greek-style yoghurt

750 ml pouring cream
10 egg yolks (reserve 4 eggwhites for walnut dacquoise)
280 gm caster sugar

walnut pieces to serve

Walnut Dacquoise
130 gm walnuts
100 gm pure icing sugar, sieved
20 gm plain flour

4 eggswhites, reserved
50 gm caster sugar

Caramel Ripple
300 gm caster sugar

300 ml pouring cream

* Place yoghurt in a  muslin-lined sieve placed over a deep bowl and refrigerate overnight to drain (discard liquid).
* Meanwhile, for walnut dacquoise, preheat oven to 180C. Process walnuts, icing sugar and flour in a food processor until coarsely fground, set aside. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form. Whisking continuously, gradually add sugar until stiff and glossy. Fold in walnut mixture, spread into a 24cm-diameter round on an oven tray lined with baking paper and bake until light golden (8-10 minutes). Invert onto a piece of baking paper dusted with icing sugar, peel off paper backing and cool. Place in the ring of a 24cm-diameter springform tin (no base) on an oven tray lined with baking paper and freeze until required.
* Bring cream to the simmer in a saucepan over medium heat. Meanwhile, whisk yolks and sugar in a bowl until think and pale (4-5 minutes). Pour cream mixture over yolk mixture and whisk to combine. Return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (4-5 minutes), then strain into a bowl. Whisk in drained yoghurt until smooth, then refrigerate until completely chilled (1 hour). Freeze in batches in an ice-cream machine, then transfer to a container and freeze until just firm (1-2 hours).

* Meanwhile, for caramel ripple, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until dark caramel. Remove from heat, add cream (be careful as hot caramel will spit)., swirl to combine and refrigerate until chilled.
* Spoon one-third of yoghurt ice-cream over walnut dacquoise, smooth top and drizzle with a little caramel. Continue filling with ice-cream, smoothing and drizzling with caramel until all ice-cream is used, finishing with a drizzle of caramel (reserve remaining caramel to serve).

* Run a hot knife around the sides of ring and unmould cake, then stand for 10 minutes to soften slightly. Warm remaining caramel in a saucepan over medium  heat. Serve ice-cream cake cut into wedges drizzled with caramel sauce and scattered with walnuts.
Recipe from Australian Gourmet Traveller November 2011

No comments:

Post a Comment