Results for "ice cream"

997 matching results for "ice cream"

Brown butter cappuccino cookies

Line two baking trays with parchment paper and set aside. To brown the butter, add half the butter to a medium saucepan over a low heat. Swirl the butter in the pan occasionally. It will foam, and start to crackle and pop. Once it turns a hazelnut brown and you notice a nutty scent, it’s […]

Tiramisu tart by Gem

To make the base, stir the melted butter into the crushed biscuits. Press the mix into the base and sides of a 7-inch tart tin. Make sure the biscuit comes up to the edges of the tin. Refrigerate until you’re ready to add the next layer. To make the ganache, heat the cream in a […]

Lemon & blueberry squares by Gem

To make the topping, line a sieve with a clean linen tea towel. Sit the sieve over a bowl, add the yoghurt and refrigerate overnight. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 9 x 9 inch square baking tin with butter and line with parchment paper. Sift the flour, baking powder, and […]

Christmas tree brownie pops by Siúcra

Preheat the oven to 180°C/160°C fan/ gas mark 4. Melt the chocolate and butter together over a ban marie, or in the microwave, stirring until combined. Whisk the eggs and sugar together in a mixer (or with a hand whisk). Turn to a low speed and slowly add the melted chocolate and butter. Fold in […]

Jacob’s Elite Chocolate Kimberley Pavlova

Preheat the oven to 120°C/100oC fan/gas mark 2. Line three baking trays with parchment paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl for a few minutes until soft peaks form. Gradually add sugar, one tablespoon at a time, beating well after each addition, until the meringue is thick […]

S’mores bars with homemade marshmallow by Dr. Oetker

Line the base of a loose-bottomed 25 x 35cm cake tin and brush the sides lightly with oil. To make the base, place the biscuits in a zip-lock bag and crush to a fine crumb with a rolling pin. Add the biscuits to a bowl and stir in the melted butter. Mix well. Tip the […]

Lemon and pistachio tiramisu by PYREX®

To make the lemon syrup, add the lemon rind to a small pot. Add the caster sugar and water. Heat over a low heat until the sugar has dissolved. Remove the lemon rind and set aside to cool. Whisk the egg yolks and sugar together until thick and pale yellow in colour. Add the mascarpone […]

Kimberley gingerbread trifle by Jacob’s

Divide the double cream evenly between two bowls. Add the caramel to one bowl and whisk until thickened. Add the sour cream and icing sugar to a second bowl and whisk until thickened. Layer one-third of the Jacob’s Kimberley biscuits over the bottom of a large trifle dish. Drizzle with one-third of the brandy, sprinkle […]

Gingerbread sandwich cookies

Combine the flour, baking soda, cinnamon, ginger, allspice, and cloves in a medium bowl. Set aside. Cream the butter and brown sugar in an electric mixer until it becomes pale and creamy. This may take a few minutes longer than you think so the trick is to be patient. Beat in the molasses, egg, and vanilla […]

Passionfruit meringue gateaux

Preheat the oven to 180°C/160°C fan/ gas mark 4. Grease and line the bases and sides of two 22cm round springform tins. Beat butter, vanilla and 150g of caster sugar in a large bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Fold in half of the […]