PEPPERMINT CRISP PUDDING CAKE
I can highly recommend this dessert. It was super easy and quick to make and absolutely divine. Not to sweet either just yummy. I made a big one and some small ones just to see how they would come out and they turned out perfectly.
- Crust:
- 150 g coconut or Tennis biscuits, finely crushed
- 60 g butter, melted
- Ice cream:
- 250 g caramel treat
- 1 teaspoon vanilla paste (see note)
- 500 ml whipping cream
- 2 Peppermint Crisp chocolate bars (60 g each), roughly chopped
- Ganache drizzle:
- 80 g dark chocolate (70%)
- 60ml cream
Starting with the biscuit base, combine the biscuit crumbs and melted butter. Press the buttery crumbs firmly into a 20 cm round spring-form cake tin.
Place the caramel and vanilla paste in a large mixing bowl. Whisk briefly to combine. Add the cream to the caramel and beat on a low speed until the cream starts to thicken. Increase the speed and whisk on high until the cream is lusciously thick.
Fold through half the peppermint crisp splinters and pour the ice cream over the base.
Cover with foil and freeze overnight.
For the ganache:
Heat the chocolate and cream together in the microwave on high for about 40 seconds.
Mix until smooth. Set aside to cool slightly.
Remove the ice cream from the freezer 10 minutes before serving.
Drizzle with the ganache and scatter over the remaining peppermint crisp chocolate pieces.
Slice into wedges and serve.
Note:
Basically, vanilla paste is a blend of concentrated vanilla extract and vanilla bean powder. It isn’t as thick as paste; it’s more the consistency of liquid glue. Most pastes contain invert sugar or corn syrup that acts as a binder
It matches vanilla extract in flavor, strength, and usage. There is no trick to using vanilla bean paste as an alternative to extract or whole beans. Measure for measure, it is the same. One teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract.I
1 teaspoon of extract = 1.5 teaspoons of essence.
Photo: Lisinda Blaauw
