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STRAWBERRY ICE-CREAM CAKE


about

Its hard to imagine a better combination than strawberries and ice-cream until you wrap it all up with BAKERS Boudoir® biscuits. You will find yourself making up occasions to make this recipe.

Serves 8 or more

 

ingredients

250 g of BAKERS Boudoir® biscuits

65 ml strawberry or cherry cordial

500 g strawberries, hulled

90 ml castor sugar

2 litres vanilla ice-cream, slightly softened

250 ml fresh cream, stiffly beaten

a few extra strawberries

instructions

  1. Line a deep soufflé dish with cling wrap. Arrange the BAKERS Boudoir® biscuits standing upright with the sugared sides facing outwards around the inside rim of the dish. Sprinkle with the cordial.
  2. Purée the strawberries with the castor sugar and set aside half of the quantity for later. With a fork, loosen the texture of the ice-cream and then add the remaining half of the purée.
  3. Using the fork, loosely mix the strawberry purée in circular movements into the ice-cream to create a marbled effect. Spoon the mixture into the biscuit mould and place in the freezer for 3 – 4 hours or until firm.
  4. To serve, turn out onto a serving platter and remove cling wrap. Decorate with fresh whipped cream, the reserved purée and whole strawberries.

boudoir







oor

Dit is moeilike om aan ‘n beter kombinasie as aarbeie en roomys te dink, todat jy dit albei omhul met BAKERS Boudoir® Beskuitjies. Jy sal vind dat jy nie sal ophou om redes te soek om hierdie respek te maak nie.

Bedien 8 of meer

bestandele

2 x 125 g pakkies BAKERS Boudoir® beskuitjies

65 ml aarbei- of kersiestroop

500 g aarbeie (skoongemaak)

90 ml strooisuiker

2 liters vanieljeroomys, effens gesmelt

250 ml styfgeklitste room

ekstra aarbeie

 

instruksies

  1. Voer ’n diep soufflé-bak met kleefplastiek uit. Plaas die BAKERS Boudoir® beskuitjies regop alom die binnekant van die bak om sodoende ’n beskuitjie-rant te vorm. Besprinkel die beskuitjies met die stroop.
  2. Verwerk die 500 g aarbeie en strooisuiker saam tot ’n puree. Roer die helfte van die puree met ’n vurk in sirkelbewegings by die roomys in om ’n marmer effek te kry. Hou die ander helfte van die puree vir later.
  3. Skep die roomysmengsel in die beskuitjie-rant en vou toe met die kleefplastiek. Vries vir 4 ure of langer. Keer die roomyskoek (net voor opdiening) uit op ’n bord en verwyder die kleefplastiek.
  4. Versier met geklopte room, die orige puree en ekstra aarbeie. Bedien dadelik.







mayelana

Kuyaziwa ukhuti ama-sitrobheni no ayisikhilimu ayathandeka kodwa uma wengeza ngama bhisikidi e-BAKERS Boudoir® ubumnandi kuya dlulela. Uzozithola uqamba amanga khona uzoba nemcimbi ukuthi wenze leresiphi ebantwini.

Ungadliwa abantu abangu 8 +

 

imqobelo

2 x 125 g ama-phakethe ama-bhisikidi e-BAKERS Boudoir®

65 ml isitrobheli noma i-cherry cordial

500 g isitrobheli esihlansekile

90 ml ushukela ocolisekileyo

2 litres u ayisikhilimu we-vanilla, othambile kancane

250 ml ukhilimu ophehliwe

Amasitrobheli axaxa

isiyalelo

  1. Beka iphepa loku bhaka endishini eyenza i-Souffle. Beka ama-bhisikidi e-BAKERS Boudoir® ame abheke phezulu, amacala ano shukela abheke ngapandle emaceleni. Fafaza nge cordial.
  2. Phehla amasitrobheni noshukela ocolisekileyo ubeke uhafu we hlanaganiselo eceleni. Ngemfologo, hlukanisa u ayisikhilimu bese ufaka uhafu we hlanganiselo.
  3. Sebenzisa imfologo uhlanganise inhlanganisela yesitrobheni wenze indingiliza ku ayisikhilimu ukweza imihlobiso embalabala. Faka lehlanganiselo ema bhisikidini ufake efrijini ama hora awu 3 – 4 kuze kuqine.
  4. Ma usuzo phaka faka eplatini ususe iphepha loku bhaka. Hlobisa ngo khilimu ophehlewe, ne hafu ye hlanganiso obuyi shiyile nama sitrobheni.







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