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All Recipes Ices, Ice-Cream and other Frozen Desserts Julie O’Malley Recipes with Photos

Chocolate Icecream

Photo by Julie O’Malley Chocolate Icecream 450ml thickened cream 150g Nestle Plaistowe Couverture Deluxe Chocolate or one with min 60% cocoa, roughly chopped 1 tsp vanilla extract 2 egg yolks 75g caster sugar Place the cream and chocolate into bowl over simmering water. Cook over a low heat, stirring occasionally until mixture is smooth. Attach wire …

All Recipes Dairy Desserts, Pastries, Puddings, Other Eggs Ices, Ice-Cream and other Frozen Desserts

Deep Fried Ice-Cream with Chocolate Sauce

Deep Fried Ice-Cream with Chocolate Sauce 4 very large scoops vanilla ice-cream 4 eggs 2 cups panko plain flour 200g dark chocolate, finely chopped 250ml cream Put scoops of vanilla ice-cream on a tray and freeze until very hard. Break eggs into a medium mixing bowl and whisk with a fork to combine. Pour panko …

All Recipes Desserts, Pastries, Puddings, Other Julie O’Malley Recipes with Photos

Chocolate Self-Saucing Pudding

Photo by Julie O’Malley Chocolate Self-Saucing Pudding Melted butter, extra, to grease 150g self-raising flour 30g unsweetened cocoa powder 100g brown sugar 125ml milk 60g butter, melted 1 egg, at room temperature Icing sugar, to sprinkle (optional) Ice-cream or cream, to serve Chocolate Sauce: 100g brown sugar 30g unsweetened cocoa powder, sifted 310ml boiling water …

All Recipes Desserts, Pastries, Puddings, Other Egg Yolks Only Julie O’Malley Recipes with Photos

Chocolate and Custard Torte

Photo by Julie O’Malley Chocolate and Custard Torte 70g (1/3 cup) caster sugar 1 vanilla bean, halved lengthways 1 x 600ml ctn thickened cream 4 egg yolks 200g good-quality dark chocolate, coarsely chopped 100ml thin cream 4 bought hot cross buns, thinly sliced vertically 2 Tbsp warm water 2 1/2 tsp gelatine powder 2 tsp …

All Recipes Desserts, Pastries, Puddings, Other Julie O’Malley Recipes with Photos

Chocolate Hazelnut Self-Saucing Puddings

Photo by Julie O’Malley Chocolate Hazelnut Self-Saucing Puddings 1/2 cup (125ml) milk 50g dark chocolate, chopped 50g butter, chopped 1/4 cup (60g) chocolate-hazelnut spread 2 Tablespoons cocoa powder 1/2 cup (75g) self-raising flour 1/4 cup (30g) hazelnut meal 1/3 cup (70g) caster sugar 1/2 cup (100g) brown sugar 1 egg, lightly whisked 1/3 cup (35g) …

All Recipes Baking, Sweets, Desserts Desserts, Pastries, Puddings, Other Jean Misko Recipes with Photos

Chocolate Bombe Alaska

Photo by Jean Misko Chocolate Bombe Alaska Serves 4 400g chocolate sponge roll 75g dark chocolate, finely chopped 3 eggwhites 1 cup caster sugar chocolate icecream 1. Preheat oven to 200°C. 2. Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for …

All Recipes Ices, Ice-Cream and other Frozen Desserts Julie O’Malley Recipes with Photos Sweet Pies and Tarts

Peanut Butter Ice-Cream Pie

Photo by Julie O’Malley Peanut Butter Ice-Cream Pie Serves 10 250g packet chocolate chip cookies (see note) 2 Tablespoons unsalted peanuts 50g butter, melted 1 litre chocolate ice-cream, softened 2/3 cup crunchy peanut butter (Chocolate fudge sauce) 200g dark chocolate, chopped 1/2 cup pure cream 20g butter 1. Preheat oven to 180°C/160°C fan-forced. Process biscuits …

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Macarons with White Chocolate and Raspberry Ganache

Macarons with White Chocolate and Raspberry Ganache Serves 40 130g pure icing sugar 110g almond meal 105g egg-white (about 2), at room temperature, left out overnight 65g caster sugar 4-5 drops rose food colouring White Chocolate and Raspberry Ganache: 50ml pouring cream 100g white chocolate 45g raspberries, coarsely chopped 1. Process icing sugar and almond …

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Triple Chocolate Mousse Tart

Photo by Mem Triple Chocolate Mousse Tart Serves 10 250g plain chocolate biscuits 1 tablespoon plain flour 125g butter, melted cocoa powder, to serve Chocolate Ganache: 100g dark chocolate, chopped 1/2 cup thickened cream Chocolate Mousse: 200g dark chocolate, chopped 1 teaspoon vanilla extract 600ml thickened cream 1. Grease a 6cm-deep, 22cm round springform pan. …

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Triple Chocolate Mousse Tart

Triple Chocolate Mousse Tart Serves 10 250g plain chocolate biscuits 1 Tablespoon plain flour 125g butter, melted cocoa powder, to serve Chocolate Ganache: 100g dark chocolate, chopped 1/2 cup thickened cream Chocolate Mousse: 200g dark chocolate, chopped 1 teaspoon vanilla extract 600ml thickened cream 1. Grease a 6cm-deep, 22cm round springform pan. Line base with …

All Recipes Christmas Desserts, Pastries, Puddings, Other Ices, Ice-Cream and other Frozen Desserts

Chocolate-Flecked Frozen Christmas Pudding

Chocolate-Flecked Frozen Christmas Pudding Serves 12 1/2 cup sultanas 1/2 cup currants 1/2 cup chopped raisins 1/4 cup finely chopped dessert figs 1/4 cup brandy 1 piece glace apricot, chopped 1 piece glace pineapple, chopped 1 piece glace pear, chopped 1 piece glace peach, chopped 1/2 cup glace cherries, chopped (optional) 1 litre good-quality vanilla …

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Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse

Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse Caramel Mousse: 500ml thickened cream 1 vanilla bean, split, seeds scraped 135g liquid glucose 190g caster sugar 50g unsalted butter, cold 6 leaves gold leaf gelatine, soaked in cold water, drained 160g egg yolks Chantilly Cream: 250ml thickened cream 250g good quality milk chocolate …

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Chocolate Fondant with Raspberry Coulis and Fresh Berries

Chocolate Fondant with Raspberry Coulis and Fresh Berries 200g dark cooking chocolate 60g butter, chopped 2 eggs 2 Tablespoons plain flour 1/3 cup brown sugar Coulis: 2 Tablespoons caster sugar 2 Tablespoons water 200g frozen raspberries Double cream, to serve Fresh raspberries, to garnish 1 Tablespoon icing sugar, to garnish 1. Preheat oven to 180°C. …

All Recipes Katren Recipes with Photos Sweet Pies and Tarts

Chocolate Caramel Tart

Photo by A delicious. Year – Katren Chocolate Caramel Tart Serves 6 395g can sweetened condensed milk 250g block Careme dark chocolate shortcrust pastry (or 1 large sheet regular shortcrust pastry) 225g good-quality dark chocolate, roughly chopped 2 eggs 150ml thickened cream, plus extra whipped cream to serve (optional) 100ml milk 1. Remove and discard …

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Chocolate Sticky Date Pudding with Butterscotch Sauce

Chocolate Sticky Date Pudding with Butterscotch Sauce 250g pitted dried dates 1 teaspoon bicarbonate of soda 125g butter, chopped 1 cup firmly packed brown sugar 3 eggs 1 1/2 cups self-raising flour 100g dark chocolate, finely chopped double cream, to serve Butterscotch Sauce: 3/4 cup firmly packed brown sugar 1 cup cream 75g butter, chopped …

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Chocolate Mousse Fridge Cake

Chocolate Mousse Fridge Cake 165g packet Maltesers, crushed 250g mascarpone cheese 200ml thickened cream, whipped 2 x 220g packets White Choc & Macadamia Cottage Cookies 2/3 cup Bailey’s Irish cream liqueur Chocolate Mousse: 300g good-quality dark chocolate, roughly chopped 2 eggs, at room temperature 1/4 cup caster sugar 3/4 cup thickened cream, whipped Make Chocolate …

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Custard Ice-Cream

Custard Ice-Cream 2 cups vanilla custard 300ml double cream 395g condensed milk 2 Tbsp vanilla extract Chocolate Sauce: 125g milk chocolate 1 cup thickened cream 1 cup caster sugar Mix together custard, cream, condensed milk and vanilla. Freeze in an airtight container overnight or until firm. Transfer into a food processor and, without allowing ice-cream …

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Chocolate Pudding Bar

Chocolate Pudding Bar 250g packet malt biscuits 3 x 80g Crunchie bars, refrigerated 395g can sweetened condensed milk 600ml thickened cream drinking chocolate, to serve (optional) 1. Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base …

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Chocolate, Macadamia, Coconut and Cherry Truffles

Chocolate, Macadamia, Coconut and Cherry Truffles 100g macadamia nuts 1 cup desiccated coconut 400g good-quality dark chocolate, broken into squares 140ml can coconut cream 100g red glace cherries, finely chopped 2 tablespoons coffee-flavoured liqueur (like Kahlua or Tia Maria) 3/4 cup cocoa powder 1. Preheat oven to 180°C. Line a baking tray with baking paper. …

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Fruit and Nut Ice-Cream Cake

Fruit and Nut Ice-Cream Cake Serves 8 375g Sunbeam Mixed Dried Fruit 3/4 cup hot strong coffee 400g packet chocolate sponge roll 2 litres good-quality vanilla ice-cream 3/4 cup roasted hazelnuts, roughly chopped drinking chocolate, to serve 1. Heat coffee and fruit in a saucepan over medium-low heat, stirring, for 10 minutes or until warm. …