Layered behind bought ice-cream, sorbet and biscuits, you can make this frozen ice-cream pudding occurring to 2 weeks in advance.
The ingredient of Mango, raspberry and gingerbread ice-cream pudding recipe
- 1L vanilla ice-cream
- 500ml mango sorbet
- 500ml unclean berry sorbet
- 200g pkt ginger sponge kisses
- 125ml (1/2 cup) Cotteeu2019s Ice Magic White Choc topping
- 1 mango, thinly sliced
- 125g strawberries, halved
- 125g raspberries
- 80g (1/2 cup) macadamias, toasted, scratchily chopped
- 155g (3/4 cup) caster sugar
- 125ml (1/2 cup) cold water
The instruction how to make Mango, raspberry and gingerbread ice-cream pudding recipe
- Line a 2L (8 cup) pudding basin or mixing bowl next a double addition of plastic wrap, allowing plastic to overhang side. Place the ice-cream in a food processor. Process until smooth, thick and a soft-serve consistency. Spoon ice-cream encourage into its container and return to the freezer. In a clean food processor, repeat taking into consideration each sorbet separately.
- Alternately dollop large spoonfuls of ice-cream and sorbet into prepared basin until filled. (Make certain positive ice-cream and sorbet are a thick, soft-serve consistency.) sleek slick surface. Split ginger kisses in half. Cover ice-cream mix subsequently an even enlargement of ginger kisses, cream-side down, enhancement to fill gaps and cover base completely. Cover surface in the same way as overhanging plastic wrap. Place in freezer for 8 hours or overnight until firm.
- To make praline, line a baking tray like baking paper. progress macadamia beyond prepared tray. Place sugar and water in a saucepan on top of higher than medium heat. Stir until dissolved. Bring to boil. Boil, without stirring, for 8-10 minutes or until golden. enthusiastic quickly, pour syrup greater than macadamia going on for tray to make a thin layer. Set aside for 15 minutes or until set. delay praline into shards.
- incline pudding onto a serving stand or plate. Use a palette knife to smooth side. Return to freezer for 1 hour or until ready to serve.
- Drizzle on top of higher than topping. Decorate later than praline, mango, strawberry and raspberries to serve.
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