Vanilla And Raspberry Bombe Glacee

Ingredients

4 cups/1 litre good quality vanilla ice cream
2 egg yolks
1/4 cup/55 g sugar
1/3 cup/75 ml raspberry purée
3 tablespoons raspberry liqueur
1/2 cup/125 ml heavy cream



Method

Line a loaf pan with plastic wrap, fill 3/4 full with the ice-cream, cover, and freeze until firm. When hard, use a sharp knife and a soup spoon to dig a trench down the centre of the ice cream, reserving the ice-cream from the trench to make a top later.

The trench should leave an inch of vanilla ice cream along with long-ends of the pan and go three-quarters of the way down the pan. Refreeze.

Choose a large metal or glass bowl that will neatly sit on a pot on the stovetop. Put an inch or two (2.5 to 5 cm) water in the pot and bring to a simmer. Meanwhile, beat the yolks and sugar together in the bowl (still on the countertop) with electric beaters until very thick and ribbony.

Add the purée and liqueur. Set the bowl over the pot and continue beating until very thick and much increased in volume, about 10 minutes. It should have the consistency of firmly whipped cream.

Remove the bowl from the heat and set it over a large bowl full of ice cubes. Continue beating until cool.

Whip the cream to soft peaks and fold it in. Remove the bombe mould from the freezer and pour the raspberry mixture into the well of vanilla ice cream. Cover and return to the freezer for several hours, or until completely set.

Soften the reserved "trench" ice-cream and spread it over the top to fill the pan to the brim. Freeze again.

To serve, uncover the mould. Wrap a towel dampened in hot water around the base and hold it upside down. Shake out.

Slice with a knife, dipped first in hot water. Refreeze in slice form until ready to serve.

Raspberry coulis is the right accompaniment.

Grilled Nectarines With Ice Cream

Ingredients



9 nectarines, halved and pitted
3 tablespoons honey (45ml)
The juice of 2 limes
1 pint vanilla ice cream (500ml)



Method



Preheat the barbecue to 350°F/176°C or medium heat.

In a small bowl mix together the honey and lime juice.

Brush the cut sides of the nectarines with honey- lime juice mixture.

Oil grill.

Place the nectarines cut side down on the grill. Cook until the fruit is warm and lightly charred. This should only take 2-3 minutes.

Remove nectarines from the grill and place on a serving tray.

Serve hot with a scoop of vanilla ice cream.

Chilled Fruit Soup

Ingredients

2 pounds frozen blueberries
2 pounds frozen raspberries
2 pounds frozen strawberries
1/4 cup sugar
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh strawberries, quartered
1/4 cup fresh mint leaves
1 pint vanilla ice cream

Method

Combine the frozen fruit and sugar in a double boiler set over lightly simmering water and cover.

Slowly cook the fruit until all the juices are released and the fruit has cooked down to a syrup-like consistency, about 2 hours.

Pour the fruit into a fine mesh strainer set over a bowl.

Place the strainer and bowl in the refrigerator and let the fruit drain overnight.

Spoon the remaining fruit solids into a square of cheesecloth and squeeze out any remaining liquid into the bowl.

Discard the solids.

Divide the chilled fruit soup between four serving bowls, garnish each bowl with fresh blueberries, raspberries, strawberries, mint leaves and a scoop of vanilla ice cream.

Beef Ball Pasta Soup

Ingredients

1 packet of ribbon pasta
200 gm lean meat (or ribs )
100 gm beef ball
1 stalk celery
50 gm baby carrots
50 gm small potatoes
2 no. big onion
2 tablespoons of garlic & ginger paste
1 sachet of spice ball (sup bonjot)
Spring onion
Olive Oil
White Pepper to taste
Salt to taste
Oregano


Method

Boil the pasta with 1 tablespoon of olive oil and drain it.

Sprinkle with oregano leaves (optional).

Heat up oil and sauté the big onions and garlic/ginger paste till fragrant.

Add in the lean meat and sauté for a while before adding in water.

Add in the spices sachet and leave to simmer until the meat is slightly tender.

Add salt and pepper to taste.

Add in the celery, baby carrots, potatoes and beef balls and again let it simmer.

Lastly, add in the ribbon pasta and serve with spring onions.

Lamb With Roasted Potatoes

Ingredients

1 kg Lamb Rack

Marinade
100 ml Vegetable Oil
30 g Garlic
50 g Onions
20 g Ginger
10 g Coriander Seeds
5 g Cracked Black Pepper
Bread Crumb Mixture:
150 g Panko Bread Crumbs
20 g Parsley
5 g Oregano
40 ml Olive Oil
50 g Whole Grain Mustard

Potatoes
200 g Baby Potatoes
50 ml Oil
50 g Butter
25 g Garlic
2 g Rosemary
To Taste Salt and Pepper
Pinch of Paprika


Method

French cut the rack of lamb to remove any fat cap and sinew.

Once lamb is frenched, place into a clean plastic bag and pour all of the marinade into it. While in bag, massage with your hands to ensure even coating. Let it sit over night for the best results. After marinating, sear lamb on a hot pan for 1 minute per side. This will form a crust. Remove from heat and cool.

Wash potatoes well and dry. In a bowl add all of the ingredients for the potatoes and mix well, place into a baking tray and bake for 30 minutes.

Make bread crumb mixture by adding everything into a metal bowl and mixing gently with your finger tips.

Pumpkin-Spiced Whoopie Pies with Ginger Cream

total time
54 min
prep
20 min
servings
16 servings
What You Need
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 tsp. pumpkin pie spice
1 cup canned pumpkin
1/3 cup oil
1/3 cup water
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/3 cup finely chopped crystallized ginger
1/4 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup Halloween sprinkles

Make It

HEAT oven to 350ºF.

BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.

BAKE 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.

Desserts Dirt & Worm Cakes

total time
3 hr 20 min
prep
20 min
servings
24 servings, 1 cupcake each
What You Need
24 white cupcakes
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 cups thawed COOL WHIP Whipped Topping
48 worm-shaped chewy fruit snacks
2 OREO Cookies, finely crushed (about 3 Tbsp.)

Make It

PLACE cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4-inch intervals in tops of cupcakes.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon.

REFRIGERATE 3 hours or until gelatin is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec.; unmold onto serving plate. Frost with COOL WHIP. Garnish with remaining ingredients.