Thursday, Dec 20 2007

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Piled fruit and icecream

Ingredients

1 3"x 8"x 3" rectangular bread box
2 sheets butter paper
1 litre pack vanilla icecream
1 cup canned cherries drained
1 cup fresh strawberries cleaned & chopped
2 oranges peeled and segmented
1 cup sponge cake crumbs or sweet bread crumbs
1 cup biscuit crumbs
1 tbsp. melted butter
2 tsp. cocoa powder
2 tbsp. sugar powdered
15-20 icecream wafer rectangles
1/2 cup strawberry sauce (refer sauces for icecreams and cakes)

Method:

1. Check to see that the icecream block is very firm.
2. Make strips to line the bottom and sides of bread box.
3. Keep the base strip much longer than box.
4. This way sides of the strips that hang out of the box can help pull out the block later.
5. Place a single layer of icecream wafers at bottom to cover base.
6. Run cake & biscuit crumbs, butter, cocoa, sugar in mixie for a few seconds.
7. They should just mix well, do not overbeat or it will form a lump.
8. Spread 1/2 mixture on top of bicuit layer.
9. Press down gently and evenly.
10. Mark 4 equal sections along length of horizontal block.
11. Cut one section carefully with a large sharp knife.
12. Place carefully over crumb base.
13. Spread out cherries over icecream layer.
14. Sprinkle some leftover crumbs on them
15. Place next layer of icecream over it.
16. Spread orange segments and sprinkle some crumb mixture.
17. Place next layer of icecream over it.
18. Spread strawberries and remaining crumbs mixture.
19. Place final layer of icecream over it.
20. Arrange remaining icecream wafers to cover top of icecream.
21. Place one more strip of butter paper over it to cover wafers.
22. Set in freezer for 2-3 hours till well combined.

To serve:

1. Remove upper layer of butter paper.
2. Place a serving long dish over mouth of box.
3. Invert with a quick motion.
4. Hold side strips down with both hands.
5. Or keep weights to hold them down.
6. Gently pry up the inverted box, holding down strips.
7. Gently remove all butter paper strips.
8. Cut into individual pieces with sharp knife.
9. Take care to cut right through to base.
10. Lift with spatula and place on individual dishes.
11. Pour a little strawberry sauce over it.
12. Serve immediately.

Making time: 45 minutes (excluding freezing time)
Makes: 6-7 servings
Shelflife: 2 days freezer

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