MINI BERRY AND FIG ICE CREAM CAKES

Difficulty level:            EASY

Prepping time:            30 minutes

Baking time:                1 hour

Freezing time:             Overnight preferably

(Makes 6)

 

500 ml             FIRST CHOICE Strawberry Flavoured Dairy Dessert,  chilled overnight

160 g               raspberries

160 g               fresh baby figs, cut into slices and quarters

160 g               crushed ginger biscuits

70 ml               FIRST CHOICE butter, melted

200 ml             cream, whipped

18                    mini meringues for serving

                        fresh mint for garnish

MINI MERINGUES

90 g                 egg whites

175 g               castor sugar

5 ml                 lemon juice

METHOD:

  • Mix together the crushed biscuits and melted butter
  • Lightly oil 6 X 8cm diameter pastry rings and place on a lined baking tray
  • Divide the biscuit mixture between the 6 pastry rings and use the back of a spoon to press the biscuits firmly onto the bottom to make the crust
  • Whip the chilled FIRST CHOICE strawberry velvet with an electric beater on high speed for about 5 minutes to become light and airy
  • Fold in two thirds of the raspberries (you can half some of the raspberries) and two thirds of the figs into the whipped strawberry velvet
  • Spoon this mixture into the pastry rings and fill to the top
  • Freeze overnight
  • TO MAKE THE MINI MERINGUES: Preheat the oven to 100°C and line a greased baking tray with baking paper
  • Beat the egg whites and lemon juice until stiff but not dry.
  • Add the castor sugar gradually while whisking, making sure it’s incorporated completely.
  • Beat until very stiff and shiny.
  • Place the mixture into a piping bag fitted with a star nozzle and pipe small meringues.Bake for 1 hour. Switch off the oven and leave the meringues inside, preferably overnight, until completely cool.
  • TO SERVE: remove the ice cream from the freezer and leave at room temperature for 5 minutes. Lift the moulds and place on the serving plates – push down the ice cream onto the plates
  • Top with whipped cream, the rest of the raspberries and figs and lastly add some mini meringues
  • Optional to garnish with fresh mint

 

 

 

 

 

 

 

 

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