Curtis Stones Oh So Delicious Mango Caramel Ice Cream Cake


Revel in the fresh flavours of this gorgeous ice cream cake, complete with lashings of mangoes, caramel and white chocolate.

The ingredient of Curtis Stones Oh So Delicious Mango Caramel Ice Cream Cake

  • 2 ripe mangoes about 800g total
  • 1 lime juiced
  • 1 1 4 cups 275g caster sugar divided
  • 1 4 cup 60ml thickened cream
  • non stick cooking spray
  • 100g good quality white chocolate chopped
  • 2 tsp canola oil
  • 175g digestive biscuits about 12 biscuits
  • 1 cup 140g macadamias toasted divided
  • 2l good quality vanilla ice cream slightly softened

The Instruction of curtis stones oh so delicious mango caramel ice cream cake

  • pit peel and coarsely chop 1 mango and puree with lime juice 1 4 cup 55g sugar and 2 tbs water in a blender until smooth you should have about 1 cup puree in a small saucepan over low heat bring puree and cream to a simmer keep warm
  • meanwhile in another small saucepan over low heat stir remaining 1 cup 220g sugar and 1 3 cup 80ml water until sugar dissolves increase heat to medium high and boil without stirring brushing down side of pan with a wet pastry brush to dissolve any crystals for 6 8 mins or until caramel is golden brown remove pan from heat and slowly whisk in warm mango mixture and a pinch of salt the caramel will bubble vigorously set aside u00be cup mango caramel and cool for about 20 mins or until room temperature cover and refrigerate remaining mango caramel until ready for serving
  • lightly spray a 23cm springform pan with an at least 6cm high side with non stick cooking spray
  • in a small bowl set over simmering water stir chocolate and oil until blended in a food processor grind biscuits into very fine crumbs add chocolate mixture and a pinch of salt and pulse until moistened using the bottom of a small metal measuring cup or glass first press some of crumb mixture about 3cm up side of pan press remaining mixture evenly onto bottom of pan the crust will be thin donu2019t worry if it isnu2019t perfect freeze for about 10 mins or until crust hardens
  • in a chilled large bowl gently fold 2 3 cup macadamias into ice cream spoon half of ice cream mixture into cold crust and smooth top drizzle half the room temperature mango caramel over ice cream repeat layering remaining ice cream and mango caramel using a small knife gently swirl caramel into ice cream freeze cake for at least 12 hours and up to 3 days or until ice cream hardens
  • remove sides of pan from cake using a large metal spatula loosen cake from base of pan and transfer to a platter
  • pit peel and thinly slice remaining mango lengthways arrange over cake stir reserved mango caramel to loosen and drizzle some over cake sprinkle remaining macadamias over cake see tip cut cake into wedges and serve with more mango caramel

Nutritions of Curtis Stones Oh So Delicious Mango Caramel Ice Cream Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a

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fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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