Kiddipedia
INGREDIENTS
NO-CHURN WHITE CHOCOLATE ICE CREAM
150 g fresh cream 35% fat (A)
50 g mascarpone cheese
1 tsp vanilla bean paste
150 g good-quality white chocolate
350 g fresh cream 35% fat (B)
395 g sweetened condensed milk
½ tsp sea salt
COFFEE SOAK
300 g water
390 g caster sugar
30 g dutch processed cocoa powder
90 g espresso coffee
120 g Marsala wine, optional
ASSEMBLY
200 g store-bought sponge fingers
dutch processed cocoa powder, for dusting
METHOD
NO-CHURN WHITE CHOCOLATE ICE CREAM
- Combine the cream (A), mascarpone and vanilla in a saucepan over medium heat and bring to the boil.
- Pour the hot liquid over the white chocolate and whisk by hand until completely melted and incorporated.
- Add the cream (B) and whisk to combine.
- Cover the surface with plastic wrap and refrigerate for a minimum of 5 hours.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the chilled white chocolate mixture together with the condensed milk and salt until it reaches soft peaks.
- Place in the freezer for up to 1 hour while you prepare the coffee soak.
COFFEE SOAK
- Combine the water and sugar in a saucepan over high heat and bring to the boil.
- Once the sugar has completely dissolved, remove from the heat, then add the cocoa powder, coffee, and marsala.
- Mix to combine, then allow to cool at room temperature.
ASSEMBLY
- Generously soak half the sponge fingers in the coffee soak, then arrange them over the base of a 230mm x 230mm square dish.
- Spread half of the white chocolate ice cream over the sponge fingers to create an even layer.
- Repeat with another layer of coffee-soaked sponge fingers and ice cream.
- Dust the surface with cocoa powder, then place int the freezer for a minimum of 4 hours.
Note: Place into the refrigerator for 30 minutes prior to serving.
