 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I found this in a magazine, and can't wait to try it! It looks likea fantastic summer dessert! Ingredients:
2 liters vanilla ice cream |
1/2 teaspoon peppermint extract |
green food coloring, to tint |
150 g dark chocolate |
1/4 cup thickened cream |
green and brown candy sprinkles, to decorate |
200 g dark chocolate, chopped |
1/4 cup thickened cream |
1 tablespoon dark rum |
Directions:
1. Grease a 10 cup capacity pudding basin. Line with plastic wrap. Freeze.
2. To make rum balls, place all ingredients in a medium heatproof bowl. Stir over a pan of simmering water until smooth. Refrigerate until set. Roll 2 tspn of mixture into balls. Refrigerate until set.
3. Slightly soften half the icecream in a large bowl. Add essence and tiny green with food colouring. Stir until smooth. Pour into basin. Freeze until ice-cream is set. Arrange balls over top.
4. Slightly soften remaining ice-cream. Freeze overnight.
5. Melt chocolate and cream in a heatproof bowl over a pan of simmering water. Cool. Invert bombe onto a plate. Remove plastic. Drizzle with chocolate. Decorate with sprinkles. Return to freezer until ready to serve.
|
|