| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Femina, Femina4, Sweet succe |
4 |
servings |
INGREDIENTS
| 12 |
|
Wafer biscuits; up to 15 |
| 1/2 |
c |
Melted chocolate; (125 g) |
| 1/2 |
l |
Vanilla ice cream |
| 10 |
|
Pure Magic chocolate biscuits; up to 12 (2 |
|
|
; packets) |
| 2 |
tb |
Butter; melted (30 g) |
| 70 |
g |
Peanut butter |
| 1/4 |
c |
Honey; (60 ml) |
| 1 |
tb |
Oil; (15 ml) |
| 1/2 |
c |
Chocolate; (100 g.) |
| 50 |
ml |
Milk |
| 30 |
ml |
Rum |
INSTRUCTIONS
FOR THE TRUFFLE SAUCE
DIP the wafer biscuits in melted chocolate. Place them on butter paper and
refrigerate for 30 minutes. Soften vanilla ice cream. Crumble Pure Magic
biscuits and mix well with melted butter.
To prepare the truffle sauce: Melt 100 g. chocolate over hot water, stir in
50 ml. hot milk and 30 ml. rum and cook till well mixed. Cool till the
sauce thickens.
Blend together peanut butter, honey and oil and fold half of the mixture
into the soft ice cream.
To serve: Take a loose bottomed cake tin, about 15 cm. to 22.5 cm. in
diameter. Stand the chocolate coated wafer biscuits around the inside edge
of the tin. Place half the crumbled Pure Magic biscuits into the tin and
press gently. Pour half the ice cream mixture, sprinkle the remaining
biscuit crumbs over and top with the remaining ice cream mixture. Spoon the
truffle sauce and the remaining peanut butter over the ice cream layer and
swirl around with a knife. Chill overnight in the freezer compartment. Push
up the loose bottom of the tin and serve chilled.
Converted by MC_Buster.
NOTES : An ice cream cake with the flavour of peanuts thrown in
Converted by MM_Buster v2.0l.
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