The Cooking House - New Zealand Natural Ice Cream Dessert Workshop, Part 2

After Part 1 of Chef Lee's lessons on biscuits and cake, he moved on to my favourite part - Desserts! It would seemed that ice-cream cakes are relatively easy to make! Best thing is that we can make one with our own favourite flavour and whatever brand we like. For this lesson, Chef Lee used New Zealand Natural's Ice Cream. Made me felt like whipping one up the moment I left that place...however, the key word here is "felt", hahaha...so, I guess I will just be "feeling" for a while longer!

You'll need a ring for this one....Walnut Butterscotch Surprise / Mango Heaven.
Flavours used Walnut Butterscotch / Mango Sorbet and Mango Passion.

Recipe for Mango Heaven

Create first layer with Japonaise biscuit disc
Then 70g New Zealand Natural's Mango Passion
Then another Japonaise biscuit disc
and lastly 25g of New Zealand Natural's Mango Sorbet

I love Mango Heaven the most amongst the rest as it wasn't as sweet as the others (offset by the sourness of the Sorbet.

Recipe for Walnut Butterscotch Surprise :

Japonaise disc first
Then 30g New Zealand's Walnut Butterscotch
Stick a quarter of a chocolate coated soft Amaretti biscuit in the centre (or broken pieces scattered inside
and lastly filled it up with 50g-60g New Zealand's Walnut Butterscotch

Recipe for Black Forest :

Chocolate Chiffon Cake for base
Then New Zealand Natural's Boysenberry (1kg).
Then Chocolate Chiffon
Then top up remainder with Boysenberry (1kg)

Spread top (and sides if preferred) of cake with whipped topping.
Top with chocolate curls or chocolate "cigarettes" and dark pitted cherries (canned)

A slice of black forest cake

Recipe for Ice Cream Tiramisu

6 tsp instant coffee
3 tbs Hot water
3 tbs Cold water
18 Saviordi Sponge fingers.
1 pc Chocolate Chiffon Cake about 1/4 inch high
200 g New Zealand Natural's Cafe Expresso
500 g New Zealand Natural's Hokey Pokey

1. Dissolve instant coffee in hot water, add in the cold water.
2. Trim the sponge fingers to about 3 1/4 inches length.
3. Line the sides of a 6" x 6'' tin (with a removable base) with the longer pieces of sponge fingers, cut side down. Place the chocolate chiffon, trimmed to the right size, at the bottom surrounded by the sponge fingers.
4. Press a layer of softened Cafe Espresso on top of the chiffon.
5. Dip the smaller pieces of the cut sponge fingers in the coffee mixture (dip once for each of the two wider surfaces), place onto the Cafe Expresso layer. At this stage, if the Cafe Espresso is very soft, the tin may be placed in the freezer for the ice cream to firm up.
6. Top with the softened Hokey Pokey and level the surface.
7. To serve, unmould the Ice Cream Tiramisu and sprinkle some grated chocolate on top.

Tiramisu - I found this a tad sweet for me but those with sweet tooth would love this one.

Overall, I enjoyed the session at The Cooking House and eating all that good ice-cream in good company ;o). Err...a bit too much ice cream actually, hahaha... Give me some time to forget, I'll be heading towards the ice-cream aisle in the supermarket soon ;o).

Age does not diminish the extreme disappointment
of having a scoop of ice cream fall from the cone.
~ Jim Fiebig