recipe of ultimate stuffed Strawberry and basil ice-cream cake with meringue and pink peppercorns

Hi there Everyone, I hope you’re in fine health and happiness today. One point that is inseparable in human lifetime is eating. Of course, in supplement to about the taste, we must furthermore attach importance to health. Eating good and healthy foods which have been beneficial regarding the body so that the system is always in a proper state. Regarding those of you who still enjoy to consume fast food, I advise to stop and start cooking by yourself.

Strawberry and basil ice-cream cake with meringue and pink peppercorns

You certainly know that the foods you consume daily has a fantastic effect on your body health in addition to quality lifestyle. In fact, healthy food can easily come in a simple version together with form, at a low price and easy to reach. Healthy food it isn’t just focused on expensive organic ingredients that are common in big supermarkets.

The particular rise of popular diet styles in addition to trends has caused a bit associated with confusion on so-called healthy foods. In fact , this trend often distracts from the particular most critical basic nutritional principles. In fact, all you need to know will be the basic principles and content associated with different forms of foodstuffs and adjust them to the needs of the body.

Consequently healthy food is a food which you cook yourself, you can choose the particular ingredients that are suitable for the health of your current body. Cooking is an easy exercise, everyone can cook, no need to have cooking courses to become an expert inside cooking, just know the recipe and even try to practice it. Today wish going to make something special, Strawberry and basil ice-cream cake with meringue and pink peppercorns. This is one of the best quality recipes, This time I will make that a little more unique than common.

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Attention! ALLERGENS Contains gluten , milk , soy , sesame and egg.

Ingredients of Strawberry and basil ice-cream cake with meringue and pink peppercorns

  • 715g (3 1/3 cups) caster sugar
  • 830ml (3 1/3 cups) water
  • 100g pkt meringue nests, crumbled
  • 1 tablespoon lime juice
  • 500g fresh strawberries, halved
  • 2 tablespoons fresh basil leaves, shredded
  • 3 teaspoons pink peppercorns, lightly crushed
  • Small fresh basil leaves, to serve

Steps To Make Strawberry and basil ice-cream cake with meringue and pink peppercorns

Method

  • Step 1
    Place the sugar and water in a large saucepan over medium heat. Cook, stirring constantly, until sugar dissolves. Bring to boil. Simmer for 1 minute. Remove from the heat. Set aside to cool. Place in the fridge for 4 hours or until chilled (you will need 1.15L of sugar syrup).
  • Step 2
    Lightly grease a 3L (12 cup) square cake pan. Line base and sides with baking paper, allowing a 10cm overhang on all sides. Place in the freezer to chill.
  • Step 3
    For the basil ice-cream, process the basil and 125ml (1/2 cup) sugar syrup in a small food processor until almost smooth. Transfer to a bowl. Stir in 375ml (1 1/2 cups) sugar syrup. Transfer to a food processor. Add mascarpone and lime juice and process until smooth. Transfer to an ice-cream machine and churn until set. Working quickly, spoon the basil mixture into the prepared pan. Smooth surface. Sprinkle 2 cups meringue over ice-cream, pressing in lightly to secure. Cover. Freeze for 3 hours or until firm.
  • Step 4
    For the strawberry ice-cream, process the frozen strawberry and any juices from the bowl in a food processor until smooth. Push mixture through a sieve, extracting as much liquid as possible. Discard seeds. Place 500ml (2 cups) puree in a large jug. Reserve remaining puree. Add lime juice, cream and 500ml (2 cups) sugar syrup to the jug. Stir well to combine. Transfer to an ice-cream machine. Churn until set. Working quickly, spoon mixture into prepared pan, on top of the meringue. Smooth the surface. Sprinkle with remaining meringue, pressing lightly to secure. Freeze for 8 hours or until firm.
  • Step 5
    For the strawberry sauce, combine the lime juice, remaining strawberry puree and 60ml (1/4 cup) sugar syrup in a bowl.
  • Step 6
    Combine the fresh strawberry, basil, pink peppercorns and remaining 90ml sugar syrup in a bowl. Gently toss to combine, then set aside for 30 minutes to macerate.
  • Step 7
    To serve, turn onto a chilled platter (rub base with a hot cloth to help turn it out of pan). Top with strawberry mixture, basil leaves and a drizzle of strawberry sauce.
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What do you think ? It’s simple, isn’t it ? I’m sure everyone can make it home including you. Nothing at all is impossible if you want to be able to try. Thanks to your time. Also, check out out other interesting recipes on this particular website, Don’t forget to bookmark this page in the browser so you can certainly access it faster later, make sure you talk about it with your loved ones, good friends, and colleagues. Thanks for listening, Delighted Cooking!

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