White chocolate and raspberry-ripple ice-cream cake


You'll need

500 ml (2 cups) pouring cream 1 litre (4 cups) milk 155 gm caster sugar 10 egg yolks 1 tsp vanilla extract 400 gm couverture white chocolate 150 gm (about 1 punnet) raspberries 1 tbsp pure icing sugar   Raspberry ripple 300 gm (about 2 punnets) raspberries 50 gm liquid glucose 25 gm caster sugar   White chocolate curls 200 gm couverture white chocolate

Method

  • 01
  • For raspberry ripple, process raspberries in a food processor until smooth, then strain through a fine sieve, discarding seeds. Combine purée with glucose and sugar in a saucepan and bring to the boil over medium heat, stirring continuously to dissolve glucose and sugar. Remove from heat, cool to room temperature, then freeze, stirring occasionally to prevent ice clumps from forming.
  • 02
  • Meanwhile, place a 20cm-square cake pan and large bowl in the freezer to chill. Place 1 cup cream in a large bowl placed over ice and set aside. Combine milk, remaining cream and ½ cup sugar in a large saucepan and bring to the boil over medium heat, stirring occasionally. Meanwhile, using an electric mixer, whisk egg yolks, remaining sugar and vanilla extract for 5-6 minutes or until pale and fluffy. Pour over milk mixture and whisk to combine. Return to pan and stir continuously for 4 minutes or until mixture coats the back of a wooden spoon. Add white chocolate and cook, stirring continuously, for another minute or until chocolate melts. Remove from heat and pour over reserved cream, stir, then stand, stirring occasionally, for 30-40 minutes or until chilled. Freeze mixture in an ice-cream machine according to the manufacturer’s instructions, then transfer ice-cream to bowl in freezer.
  • 03
  • Divide ice-cream into 2 batches. Fold half the raspberry ripple through each batch to form a ripple effect (don’t overwork). Spoon into chilled pan, level top, then cover with plastic wrap and freeze for 12 hours or overnight until firm.
  • 04
  • For white chocolate curls, melt chocolate in a heatproof bowl over a pan of simmering water, then, using a palette knife, spread chocolate to almost transparent thickness onto a smooth surface or marble slab. Stand in a cool place for 10-15 minutes or until chocolate is set. Using a large chef’s knife, hold knife at a 45-degree angle and, working away from you, shave chocolate to form curls, then place in an airtight container and refrigerate until required.
  • 05
  • Combine raspberries and icing sugar in a bowl and, using a fork, crush coarsely. Refrigerate until required.
  • 06
  • To serve, dip cake pan into hot water, then invert onto a plate. Spoon crushed raspberries over and scatter with chocolate curls.

It melts in the mouth, what more can you say about a cake? The cake can be ready in the freezer and the chocolate curls in the refrigerator well ahead of time, top with crushed raspberries just before serving.

At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Featured in

Nov 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool