In summer, it is often too hot to bake. But I have never wanted to miss a homemade dessert at the weekend, so I always look for a lot of no-bake desserts in July and August. Trifles have always worked for me this far – especially since I discovered something really neat.
You can melt a bar of white chocolate in Rama heavy cream and beat the cream until stiff. You get a kind of mousse then which tastes like white chocolate and fits perfectly the consictency and aroma of juicy berries or other fruit.
After going to a strawberry field, we had picked a huge amount of strawberries which I did not want to transform into jam. That is why I made these gorgeous triffles. 4 ingredients and about 15 minutes prep time, do I need to say more? Go ahead and try yourself.
White Chocolate Strawberry Triffle
(makes about 3 servings)
100 g white chocolate
250 ml (1 cup) Rama heavy cream
90 g (3 oz.) strawberries
1/2 cup chocolate crispies (I used Nesquik ABC)
First, you should prepare the heavy cream.
Chop the white chocolate and dissolve it in the cream over low heat in a small saucepan. Let the mixture cool overnight in the fridge.
Cut the strawberries into small cubes. You might add a little vanilla to the pieces.
In a medium-sized bowl, beat the heavy cream until stiff.
Layer chocolate crispies, cream and strawberries in cups. Serve immediately.
I am so glad my bf got me a gorgeous ice cream maker for Christmas, because I adore ice cream.
I love frozen yoghurt.
I love sorbet.
I love soft ice cream.
Ice cream in a cone.
In a bowl.
A big melba.
Just every kind of ice cream (except mint).
It feels just right to make my own one with the machine and it is pretty easy, if you ask me.
You can just toss the ingredients together an freeze them or make a deluxe version with egg yolks (this is the kind that takes more time – but believe me that it is absolutely worth the stress).
This recipe is based on the basic ice cream recipe that I found in the gadget’s manual. It worked pretty good, I just added the molten chocolate toffee to the mass.
Chocolate Toffee Ice Cream
(makes about 750 ml/3 cups)
2 egg yolks
1 tbsp corn starch
100 g (1/2 cup – 1 tbsp) sugar
250 g (8 oz.) chocolate toffee
350 ml (1 2/3 cup) milk
150 ml (2/3 cup) heavy cream
Prepare your ice cream maker. I had to put my bowl in the freezer for 24 hours before I could get started. Be sue sou have this prepared.
Place the egg yolks, corn starch and sugar in a bowl. Whisk by hand or with a mixer until the mass thickens and turns pale (abour 90 seconds) .
Melt the unwrapped chocolate toffee in the microwave, heating it for no more than 30 seconds at a time. Stir before you place the bowl in the microwave for another 30 s. Set the dish aside.
Combine the milk and cream in a medium saucepan and heat until the liquid starts to boil. Remove from heat. Start stirring the egg yolk mass and gently incorporate the hot dairy mixture.
When you have poured in all the milk and cream, add the molten toffee and let it dissolve.
Now pour the mass back into the saucepan and heat one more time while stirring, until the mixture thickens a bit (it should not boil).
Let it cool on the counter and then place it in the fridge for at least 12 hours. (You may not put hot ingredients in the mixing bowl of the ice cream machine.)
Now turn on the mmachine and slowly pour in the prepared ice cream mixture. You should get a nice portion of chocolatey, creamy goodness.