Name: Triple Iceberg
Ingredients: 40 ml Custard powder; (2 Tbs); 125 ml Milk; (1/4 pint); 568 ml Double cream; (1 pint); 50 g Caster sugar; (2oz); 100 g Cadbury's Dairy Milk chocolate; 100 g Cadbury's Bournville chocolate; 5 ml Vanilla essence; (1 tsp); 1 pk Cadbury's creamy-white Buttons; A 450g; (1lb) loaf tin,; ; strip lined with a; ; double strip of; ; foil; Rose leaves.

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cadburys	1	servings

INGREDIENTS

40	ml	Custard powder; (2 Tbs)
125	ml	Milk; (1/4 pint)
568	ml	Double cream; (1 pint)
50	g	Caster sugar; (2oz)
100	g	Cadbury's Dairy Milk chocolate
100	g	Cadbury's Bournville chocolate
5	ml	Vanilla essence; (1 tsp)
1	pk	Cadbury's creamy-white Buttons
		A 450g; (1lb) loaf tin,
		; strip lined with a
		; double strip of
		; foil
		Rose leaves.

INSTRUCTIONS

ALSO, YOU WILL REQUIRE
Make a custard with the first four ingredients but do not allow to boil.
Melt the milk and plain chocolate separately and make a few milk and plain
chocolate leaves.
To make chocolate leaves select unblemished rose leaves or similar. Cover
the underside with melted chocolate. When set, peel leaf away from the
chocolate exposing the veined pattern.
Divide the creamy custard into three. Add remaining milk chocolate to one
amount, plain to another and essence to the third. Pour the milk chocolate
mixture into the tin and freeze until a skin forms; repeat with white
vanilla layer then finally, the plain chocolate layer. Freeze until hard.
When required, dip quickly in hot water to unmould. Decorate as shown with
chocolate leaves and creamy-white Buttons. Leave in the fridge for up to
1/2 hour before serving.
Converted by MC_Buster.
NOTES : Easy to make but allow time to freeze the individual layers. Serves
6.
Converted by MM_Buster v2.0l.

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