Wednesday, September 29, 2010

Food for Thought

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. The Anarchist Cookbook

The only reason my husband and I recently bought a dining suite was so that we could hold dinner parties. I don't tend to plan them much, but I do like to have an amazing dessert in mind to finish off the night with a sigh...usually teetering on regret at our own gluttony, but mainly out of relief that there is nothing more to come that we cannot resist!
I discovered this recipe a while ago, and as we had the in-laws around last night, I attempted the surprisingly easy Rocky Road Ice-cream Tart. Anyone would think I was trying to butter up my father-in-law. Apparently Rocky Road is another of his favourites!
This recipe easily serves 8 people. Be sure to defrost it for a few minutes before cutting!


1.25 litres vanilla ice-cream
250g plain chocolate biscuits, coarsely broken
125g unsalted butter, melted
250g marshmallows, chopped
100g chocolate buttons
12 funsized Twix chocolate bars or 12 Ferrero Rocher, chopped
100g dark chocolate, chopped
160ml (2/3 cup) pouring cream
60ml  (1/4 cup) Frangelico (optional)

Place ice-cream in a large bowl and refrigerate until softened.

Meanwhile, process broken biscuits in a food processor until resembling fine breadcrumbs.Combine with the melted butter until both ingredients binds.

Gently press this mixture into a 3.5cmx25cm fluted tart tin. Place in refrigerator for 30 minutes to chill.

Remove the ice-cream from refrigerator and fold through the marshmallows and chocolate buttons.

Arrange the broken Twix or Ferrero Rocher over the base of the tart. Pour the ice-cream over the top and smooth, pushing the ice-cream mixture to the edges of the tart. Cover with plastic wrap and freeze overnight or until firm.

To make the sauce to top this dessert with, place cream, liqueur (if desired) and chocolate in a medium saucepan over a medium heat and cook for 5 minutes until smooth. Serve warm over tart.

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