Tuesday, December 21, 2010

Cranberry ice-cream wreath

Look out for the small fruits in the district. I have found a great recipe which is low in kilojoules and would be fantastic to have at any time of year, but particularly during the Christmas season. It is so easy but quite spectacular. A combination of rasberries and cranberries is great. Or, you can substitute another berry.

Cranberry ice-cream wreath with raspberry coulis
1 juice of one orange
3 teaspoons finely grated orange rind
3/4 cup (85g) crasins (dried cranberries)
2 litres low-fat vanilla ice-cream

300gm packet frozen respberries
2 tbls water
1/4 cup 30gms) icing supar
1 cup fresh or frozen reaspberries or cranberries, thawed

Line a 6 cup (23cm) ring cake tin with cling wrap. Heat the orange juice in a small saucepan and add the craisins and orange rind. Leave to soak until cool. Place ice-cream in a large mixing bowl and allow to soften slightly. Fold through the soaked craisins and spoon into the prepared tin. Press the mixture firmly and smooth the surface with the back of aspoon. Place in the freezer for at least 2 hours, until firm.

Place raspberries in a food processor or blender with water and icin sugar. Blend until smooth. Push through a sieve to remove all seeds and pour into a serving jug.
When ready to serve, tourn out the wreath onto a platter and remove the cling wrap. Top with cranberries or raspberries and drizzle with coulis.

No comments:

Post a Comment