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"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Cherry ripe sundae with cherry spider


You'll need

To serve: good-quality vanilla ice-cream To serve: lemonade   Cherry ripe ice-cream 1.2 litres milk 300 ml pouring cream 400 gm desiccated coconut 100 gm cherries, pitted, coarsely chopped 100 ml condensed milk 75 gm dark chocolate (70% cocoa solids), finely chopped 180 gm caster sugar 7 egg yolks   Cherry syrup 350 gm caster sugar 200 gm cherries, pitted 60 ml (¼ cup) sour cherry syrup, or to taste (see note)

Method

  • 01
  • For cherry ripe ice-cream, combine milk, cream and 300gm desiccated coconut in a large saucepan over medium heat, bring to the simmer, simmer for 5 minutes, cool to room temperature then refrigerate to infuse (overnight). Strain infused liquid through a fine sieve lined with muslin, pressing to extract 750ml liquid (discard solids). Transfer liquid to a saucepan, set aside. Combine cherries, condensed milk, chocolate and remaining coconut in a bowl, stir to combine, press mixture into a 15cm square tin lined with plastic wrap, refrigerate until firm (1 hour). Meanwhile, whisk sugar and yolks in a bowl until pale and creamy. Bring coconut liquid just to the simmer over medium heat, then pour onto yolk mixture, whisking continuously to combine. Return mixture to a clean saucepan, stir continuously over low heat until mixture coats the back of a wooden spoon thickly (12-14 minutes). Strain into a bowl placed over ice and stir occasionally until cool, then freeze in an ice-cream machine. Turn out cherry ripe slice, coarsely chop and stir through ice-cream mixture, then freeze until firm. Makes about 750ml.
  • 02
  • Meanwhile, for cherry syrup, combine sugar and 150ml water in a saucepan over medium heat, stir to dissolve sugar then add cherries and cook until syrupy (20-25 minutes). Cool, add sour cherry syrup to taste, set aside.
  • 03
  • Scoop cherry ripe ice-cream into bowls or ice-cream coupes, top with cherry syrup. Place scoops of vanilla ice-cream in tall glasses, add cherry syrup to taste, top with lemonade and serve with sundae.

Note Sour cherry syrup is available from select delicatessens.


It isn't easy to find fresh sour cherries in Australia, so we've added a little shop-bought sour cherry syrup to our homemade syrup to give it an extra kick. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2010

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