My Life Abroad: The Adventures of Two Birds
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26
Dec '09

Recipe: Raspberry and Vanilla Bean Charlotte

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This is a lovely ice cream cake I found in my recipie rag.  Thought I’d give it a go for our Boxing Day BBQ Lunch with the Eagles. 

For you Americans, Boxing Day is the day after Christmas and the name derives from from the Anglo-Saxon tradition giving seasonal gifts to less wealthy people and social inferiors. Until their distribution, these gifts were stored in a “Christmas box”, which was opened on December 26, when the contents were distributed. In the United Kingdom, this was later extended to various workpeople such as labourers and servants. Boxing Day is celebrated in Commenwealth Conuntries such as Canada, Australia, U.K., Greenland, New Zealand, and Hong Kong to name a few.  Basically it is a glorified public holiday, and biggest sale and shopping day of the year.

RASPBERRY AND VANILLA BEAN CHARLOTTE 

cake4.JPGIngredients
1 springform pan
1 pint of ice cream, defrosted in the fridge 1-hour to soften (I made my own: Vanilla Bean)
1 large Swiss Roll cake, cut into 8mm rounds
300 g frozen Raspberries
1/3 cup (75 g) Caster Sugar

To make the berry compote, place the frozen raspberries in a pan over medium-low heat. Add sugar and stir for 3-4 minutes until berries have softened and sugar has dissolved. Remove from heat, then chill compote in fridge.

cake3.JPGGrease and line a 20mm springform cake pan. Press the Swiss roll slices into the base of the pan, ensuring the base is completely covered. Line sides of the pan with the remaining slices, packing tightly but without overlapping. There will be some overhanging slices of Swiss Roll at the top.

If you are going to create your own ice cream, you can use chocolate or vanilla for this recipie. I start the ice cream in the machine as I am lining the springform pan.  If you are using store bought ice cream be sure to soften it by defrosting for at least 1-hour in the fridge before you begin.  Pour ice cream into a bowl and fold in 1/3 of the raspberry compote, then pour mixture into the cake pan. Trim overhanging jam roll, then press into the bottom of the ice cream.

Cover the cake pan with plastic wrap and place in the freezer for 1-2 hours untilthe ice cream is firmly set, release the sides of the pan and turn the charlotte out onto a flat cake1.JPGplate. Spoon over the remaining compote, then serve immediately.  Serves 6-8

HOMEMADE VANILLA BEAN ICE CREAM

Ingredients
1  ice cream maker/machine
2  eggs
1/2 cup sugar (I use Low G.I. sugar and run through the processor until fine)
1-1/2 cups – whipping cream
1-1/2 cups – milk
1-1/2 tsp – vanilla bean extract

Beat eggs and sugar with a whisk until light. Add whipping cream, milk and vanilla.  Combine thoroughly.

Pour into the ice cream machine and churn for 20-30 minutes until desired consistency is achieved.

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