Christmas dessert idea
In searching for inspiration of what I could treat our family with for a hot Aussie Christmas I came across this and wanted to share it with you all.
Learn from my experience of Christmases past.... frozen desserts work best when you're the host and don't have to travel with your frozen masterpiece ;)
Of course you could adjust the fruits to suit your family but these colours just look wonderful for Christmas, fingers crossed my version turns out like the picture
Recipe & photo from Taste.com.au
For fruity Christmas recipe idea with a pop of colour, try this incredible ice-cream wreath cake. It's
topped with cherries, watermelon and raspberries, and can even be made ahead of time
450g rectangle double unfilled sponge cake
1L strawberry ice-cream
1.5L vanilla ice-cream
4 scoops berry sorbet
Small macarons, mini meringues, crushed freeze-dried berries/fruit of your choice, chopped
pistachio kernels, watermelon stars, fresh berries, cherries and mint leaves to decorate.
Line base and side of a 22cm pan with baking paper. Place sponges next to each other, place pan on
top and cut around edge of pan as close as you can. Fit sponge into base of pan. Use off cuts to fill gaps.
Place a baking tray in freezer to chill. Use an ice-cream scoop to make 4 balls of strawberry ice-cream.
Place on prepared tray and return tray to freezer. Use a large metal spoon to scrape flat pieces of remaining strawberry ice-cream and arrange over sponge. Use back of a spoon to press and smooth into an even layer (it will soften as you work).
Place in freezer for 4 hours or until firm.
Repeat with vanilla ice-cream to make 4 balls and vanilla layer over berry layer. Return to freezer.
Add sorbet to tray.
Cover balls and pan with plastic wrap. Freeze overnight.
Transfer cake to a serving plate. Arrange ice-cream and sorbet balls around edge of cake, if not serving yet, return to freezer.
Close to serving time, decorate with macarons, whole and crushed meringues, freeze-dried strawberries, pistachio, watermelon stars, berries, cherries and mint. Serve immediately