Author: danielle

The Party Bebe

Toblerone Ice-Cream Cake

 

Ingredients

200g store-bought biscuits/cookies, crushed (I used Arnott’s Malt O Milk)

50g butter, melted

2 litres chocolate ice-cream, softened

(I used Connoisseur Belgian chocolate ice-cream)

200g Toblerone

200g dark chocolate

300ml thickened cream

1 teaspoon vanilla

Method using Traditional Round Master

1. Place the biscuits in a food processor and process until fine crumbs. Add the melted butter and mix until combined. Place the biscuit crumbs into the base of your Delicake or loose bottomed cake tin, pressing down to ensure the base is even. Place the tin in the freezer while you prepare the ice-cream.

 

2. Place the Toblerone into the food processor and process until the chocolate is crushed into small pieces.

 

3. Pour the softened ice-cream into a bowl, add the crushed Toblerone and stir until the chocolate is mixed through.

 

4. Take the cake tin out of the freezer and pour the ice-cream into the tin. Return to the freezer and allow to set. For best results leave in the freezer overnight.

 

5. Place dark chocolate, cream and vanilla in a microwave safe bowl and heat on high until melted and smooth. Allow to cool, remove the ice-cream cake from the freezer then pour half the sauce over the ice-cream cake. Return to the freezer and allow to set.

 

6. When you are ready to serve, remove the sleeve of the Delicake or cake tin, slice the cake, pour the remaining chocolate sauce over the cake slices and enjoy!

Serves 12

Ps.  To make the gravity defying Easter egg basket topper, I based it on the recipe in this week’s Woman’s Day magazine. I rolled a straw in melted chocolate and placed it onto a lined baking tray. I dipped one side of the eggs in chocolate and then placed them along the straw. I placed the tray in the fridge and once the chocolate was set I placed a wooden skewer inside the straw, added a basket to the top and then inserted the topper into the cake.

Vanilla Cheesecake for Easter

Ingredients

250- Biscuit

75g butter to combine

2-250-cream cheese

1 cup caster sugar

600ml thicken cream

Easter eggs

2 Tablespoon gelatine

½ cup water—for gelatine.

1-vanilla pod

 

Method: Using Delicake Master

Assemble   Master base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter, Mix well.

Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes

 

Cream cheese mixture:

Combine cream cheese, caster sugar in a bowl using an electric mixer. Add 600g cream and mix for a further minute.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.

Add vanilla pod and cheesecake mixture together.

Chef’s note: spay inside the sleeve for flawless results.

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid; decorate with Easter eggs/chocolate then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

Chocolate Cheesecake.

 

Ingredients

250- Biscuit

75g butter to combine

250-cream cheese

½ cup caster sugar

600ml thicken cream

200g milk chocolate

1 punnet raspberries

1 Tablespoon gelatine

¼ cup water—for gelatine.

 

Method: Using Delicake Master

Assemble   Master base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter, Mix well.

Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes

Chocolate mixture

In a saucepan add 300g cream & chocolate, stirring till melted. Allow to cool.

Cream cheese mixture:

Combine cream cheese, caster sugar in a bowl using an electric mixer. Add 300g cream and mix for a further minute.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.

Combine chocolate mixture and cheesecake mixture together.

Chefs Note: before pouring mixture, spray inside the sleeve with oil.

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid; decorate with raspberries then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

Raspberry & Mascarpone Coconut

Ingredients
625g sifted icing sugar
190g mascarpone
440 desiccated coconut
125g punnet raspberry plus extra for decoration
1 Tbs vanilla extract

Method: Using Delicake Master
Assemble base & sleeve.
In a bowl combine icing sugar, mascarpone and coconut, use your hand to mix well.
Using a fork, crush the raspberries and add to the mixture.
Spread into the Delicake master, use water to damp your palm to help spread evenly.
Put lid on and refrigerate till set. Before serving add more raspberries and dust with icing sugar.
Remove sleeve upwards from the base. Cut & serve from the base.
You can re-assemble sleeve and lid to store back in the fridge.

Chocolate Cranberry Semifreddo

Ingredients
375-chocolate
3- Large eggs
100 gram caster sugar
600ml thicken cream
Chefs Note: add your favourite berries or nuts 100g

Method:
Melted chocolate in a bowl over simmering water till melted. Allow to cool.
Beat eggs & sugar for a few minutes till pale in colour.
Combine the chocolate and egg mixture well.
Whip cream till thick, scrape add vanilla pod and fold in the chocolate & egg mixture. Add berries/nuts and mix
Pour mixture into Delicake base with sleeve, then put the lid on and freeze immediately till set.
Allow to stand for 10 minutes before serving. Remove the lid and sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the freeze.

Lime & Passion Fruit Semifreddo

Ingredients
3 limes, juice and zest
4 egg whites
4 egg yolks
100 gram caster sugar
600ml thicken cream
6 passion fruit- 4 extra for serving

Method using Delicake Master
Whisk egg whites to a meringue stage
Whisk egg yolks and sugar till pale in colour
Whisk cream till soft peak
Combine all three ingredients in a large bowl and add the lemon juice and zest with the passion fruit.
Pour mixture into Delicake base with sleeve, then put the lid on and freeze till set or overnight.
Allow to stand for 5 minutes before serving. Remove the lid and sleeve from the base, cut & serve. To serve: add ½ a passion fruit on top of slice.
You can re-assemble sleeve and lid to store in the freeze.

Vegetable & Ricotta Stack

Our vegetable & ricotta stack makes a wonderful healthy side dish or main meal at any BBQ lunch or dinner.  The fresh vegetables char grilled or  grilled or lightly fried can be assembled and ready for any entertainers needing to prepare ahead of time. You can double the ingredients for our Versatile Rectangle Master or use the same ingredients for the Square Master.

 

Ingredients
3-4 potatoes
1 eggplant or 2 baby eggplants- sliced thickly length ways
1 yellow or green capsicum
1 red capsicum
2 large zucchini
4 flat mushroom
2 cups-500g ricotta cheese
2 cloves garlic, crushed
1/2 cup basil- ¼ cup finely chopped.
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped oregano
1 tablespoon finely grated lemon rind
2 tablespoons toasted pine or almond nuts
200grams sundried tomatoes-optional

Method using Delicake
Peel and cut potato and steam or boil till tender. Add salt, olive oil and roughly mash.
Char grill or lightly fry all vegetables and set aside.
Fry the pine/almond nuts in a small pan with a tablespoon of olive oil till golden.
Combine ricotta cheese, garlic, ¼ cup basil, chives, oregano and lemon rind in a bowl.
Assemble Delicake, layer potato, eggplant, capsicum, zucchini and then spread the ricotta mixture on top evenly.
Add the mushrooms, nuts and fresh leafy basil. & semi-sun dried tomatoes-optional.
Remove sleeve upwards to cut & serve.