Strawberry & ice cream moulds
26 September 2017 / Posted in Sweets
Strawberries and ice cream are a perfect combination for summer. Prepare this easy dessert in advance and pop them out of their moulds just before serving.
Strawberry & ice cream moulds
Serves 6
250 g strawberries, hulled and quartered
25 ml lemon juice
5 ml fresh, grated lemon rind
30 ml castor sugar or to taste, depending on sweetness of the berries
1 cinnamon stick, broken into large pieces
30 ml red currant or apple jelly
750 ml – 1 litre of vanilla ice cream, slightly softened
fresh strawberries for garnish
Method
- Place strawberries, lemon juice and rind, sugar and cinnamon stick in an AMC 20 cm Gourmet Low or 24 cm Gourmet Dome Fry Pan and stir over a low heat to dissolve the sugar.
- Cover with lid and heat over a medium temperature until the Visiotherm® reaches the first red area. Reduce the heat to its lowest setting and simmer for 5 minutes or until the strawberries are soft. Stir jelly in until completely melted.
- Spoon out, allow to cool and then remove cinnamon.
- Line 6 moulds or cups (with ± 125 – 150 ml capacity) with cling wrap, so that enough hangs over sides of mould to cover dessert with. Spoon 20 – 30 ml sauce into each mould and top with ice cream. Keep the remaining sauce to serve with.
- Cover ice cream with cling wrap and freeze overnight or for at least 3 – 4 hours or until hard.
- Remove from mould and cling wrap and serve with remaining sauce and fresh strawberries.
Tip:
- Over-ripe strawberries are ideal to use in this recipe.
Cookware we used
