If you are looking for a wicked, delicious but super simple dessert for Valentine's Day - then this is the perfect temptation.
Once again, Nigella Lawson is responsible for tempting us with calories
too good to refuse.
This decadent but simple dessert incorporates Liqueur, Dark Chocolate
and ripe raspberries.
This is a NO-churn, NO ice-cream machine recipe.
Almost no effort but lots of applause.
The addition of the liqueur and also the crushed meringues prevents the ice-cream from freezing solid, so, I am unable to suggest a Non-Liqueur option.
I bought strawberries instead of raspberries, this time, and although I scattered blueberries about the plate, it definitely needed the tang of raspberries –
either fresh or a drizzled sauce or coulis. Fortunately Favourite Son returned from Sydney with a bottle of divine Raspberry Sauce – which I swiftly glooped all over the ‘Welcome Back’ dessert, and, as usual, plates were licked clean! Enjoy!
Serves 6 – 8 (delicate serves)
Preparation 15 minutes
Cooking NIL
Freeze 8 hours – overnight
Serve 5 minutes
Ingredients
300 ml Thickened Cream
60 gram Dark Chocolate
(preferably 70% cocoa solids)
1 Tablespoon (20ml)
Coffee Liqueur or Bundy Rum
90 – 100 gram packet of Meringue Nests (look like nests/cups, not domed
triangle bites – too dry)
To Serve
250 gram fresh raspberries (preferably – or berries
of your choice)
200 ml of Raspberry Sauce or Raspberry Coulis
100 ml of Thick chocolate sauce (see Nigella’s recipe listed below) OR any good chocolate sauce
NB I did not need to use much of Nigella's Chocolate sauce –
but your guests might like it as an option
Method
Line Loaf Tin (18x12x8cm approx) with double layer of clingwrap,
ensuring the overhang will then cover the top of ice-cream later.
Chop the chocolate into quite small chunks and splinters (quickly so it
does not melt/or get stolen)
Crush the meringues into very small crumbles (you can leave them in the
packet to do this – just don’t be too heavy handed or the bag will pop and it
will start snowing in your kitchen).
Whip cream until thick but still a little soft.
Fold the chopped chocolate and then the crumbled meringue into the
cream.
Spoon the mixture into your prepared loaf tin. Gently push down with a spatula to smooth top
layer
Wrap and cover it completely with the clingwrap ensuring no air bubbles
are trapped on top.
Then get some more clingwrap and completely wrap the entire loaf tin –
just like a present – this will help prevent freezer burn on your precious
dessert.
Place in freezer for 8 hours – overnight.
OPTION
You could also use some smaller Freezer-Proof, Airtight plastic lidded containers to freeze individual portions.
Just be sure the containers are freezer safe with a secure lid - as you don't want icy crystals to invade your dessert.
OPTION
You could also use some smaller Freezer-Proof, Airtight plastic lidded containers to freeze individual portions.
Just be sure the containers are freezer safe with a secure lid - as you don't want icy crystals to invade your dessert.
To Serve
Unwrap the tin and peel plastic away from ice-cream. Use the overhang
to lift it out.
Turn out onto a platter and decorate with berries.
Drizzle some of the Raspberry Sauce and the Chocolate sauce(if you
think so) (see below)
Serve remaining sauces separately in jugs for your guests to do with
what they may.
Nigella’s
Chocolate Sauce
250 ml thickened cream
125 gram Dark Chocolate (70% cocoa solids) – very finely chopped
30 ml Coffee
Liqueur or Bundy Rum
Gently heat the cream and chocolate in a saucepan, whisking gently til
the chocolate melts. Do not boil. Gentle
heat only.
Off the heat, gently whisk in the Liqueur.
Pour into a jug and whisk again if needed.
Enjoy! Colleen
this was so easy! As valentines day was thursday and that was a working day I needed a quick but special recipe - looked good and tasted great. Yes the raspberry sauce (I had a nice bottle in fridge) really made it buzz. I served it with lots of fine slice berries. Thanks inner cooks and Nigella
ReplyDeletereally simple and tasted great. thought it would not turn out but it did and big sucess with famly
ReplyDelete