Chocolate Box Cassata Ice CreamServes 8
Janet's comment, "I am so impressed with this dessert. Great taste and fun to make."
200 g dark chocolate (Bourneville or cooking)
1 empty 1.5 litre long life milk carton
Empty the milk carton by cutting off the one long end. We used a craft knife.
Wash and dry the milk carton. Carefully cut down along all four corners. Re-align the edges and tape the sides together with cellotape or masking tape. Spray the inside lightly with a non-stick cooking spray.
Melt the chocolate in our preferred manner (using double bowls). Pour the melted chocolate into the box and quickly spread the chocolate with a small brush so that it evenly coats the sides and base and all the corners. Turn upside down on a piece of baking paper, leave to set for 1 - 2 hours.
|Cut open the carton||Re-tape with cellotape||Paint with melted chocolate. Leave to set.|
CHOCOLATE WAVE WANDS
100 g dark chocolate, melted
Spread out in a 15cm x 15c, block drawn on baking paper. Leave to nearly set and then use an icing comb to make waves in the chocolate.
CASSATA ICE CREAM
½ cup (80 g) sultanas
¼ cup (60 ml) medium cream sherry
¼ cup (50 g) red glacé cherries, halved
¼ cup (35 g) pistachio nuts, shelled and roughly chopped
Microwave the sultanas for the fruit mix in the sherry for 30 seconds and leave to plump up. Then mix with glacé cherries and chopped nuts.
ICE CREAM MIX
1 cup (250 ml) cold water
2 T (30 ml) fresh lemon juice
1 x 250 g Ina Paarman's Lemon Cheesecake Mix
2 cups (500 ml) fresh cream
Add lemon juice to measured water.
Mix according to package instructions but use 2 cups (500 ml) cream as per ingredient list above.
Release the sides of the carton when ready to serve.
Stemmed cherries and Chocolate Wave Wands.
Before serving carefully peel off the tape. Gently pull back the sides of the carton and slide the chocolate box off the carton. Remove to the fridge from the freezer 1 hour before serving to make slicing easier.