Six of the great frozen cakes

Six of the great frozen cakes
 Emiko Davies’ plum sorbet. All photographs: Ola O Smit for the Guardian. Food styling: Sam Dixon. Prop styling: Anna Wilkins

Calm down with summery treats consisting of clean plum sorbet, vegan frozen cheesecake or honey and ginger semifreddo

Plum sorbet (pictured above)

Prep 5 min
Cook dinner 20 min
Freeze 6 hr +
Makes approximately 500ml

500g complete, ripe darkish plums, which include damson or blood plums
100g sugar
Juice of ½ huge lemon

Rinse the plums and, without drying them, put them whole in a saucepan over a medium-low warmness, upload 60ml water, cover and bring to a simmer.As they heat, the plums will launch their own juices. As soon as simmering, uncover, decrease the warmth and prepare dinner till the plums have released all their juices and feature softened completely – 10-15 minutes, depending on size. As they melt, destroy them up a little with a wood spoon, and stir on occasion so they don’t stick with the lowest and burn. Take off the warmth, stress the mixture with a sieve and spatula right into a bowl (discard the pits), and set aside to cool.

Put the sugar in a small saucepan with 125ml water, convey to a boil to dissolve the sugar, and take off the heat as quickly as it starts offevolved to boil.

Leave to chill barely, then add to the strained plums, together with the lemon juice. Kick back the mixture completely, then, if you have an ice-cream machine, churn consistent with the producer’s instructions. Serve straight away for a soft sorbet or put the combination in an hermetic container in the freezer for approximately an hour longer to serve in scoops.

If you don’t have an ice-cream machine, pour the mixture right into a sturdy, shallow container with an hermetic lid and freeze for approximately five hours. While frozen, use a fork to loosen and fluff up the sorbet, then beat it until the aggregate is clean and creamy, and put back in the freezer for as a minimum a further hour. If frozen in a single day or longer, it’ll need to be left at room temperature for 15-20 minutes to melt slightly earlier than fluffing, then overwhelmed to serve in gentle scoops.
Florentine by Emiko Davies (Hardie grant)

Frozen nougat
Six of the great frozen cakes
David Lebovitz’s frozen nougat.

Prep 20 min
Cook dinner 30 min
Freeze eight hr +
Makes 1 litre

For the praline
65g sugar
40g sliced almonds, lightly roasted

For the frozen nougat
90ml honey
30g sugar
4 big egg whites, at room temperature
1 pinch salt
250ml double cream
45g unsalted pistachios, coarsely chopped
½ tsp orange-blossom water
Zest of ½ orange
30g candied peel

Lightly grease a baking tray. To make the praline, unfold the sugar in an excellent layer in a medium, heavy-bottomed frying pan and prepare dinner over a medium heat without stirring until the sugar begins to melt round the edges.

Using a heatproof utensil, slowly drag the liquefied sugar to the centre and stir gently until all the sugar is melted. Retain to cook dinner, stirring once in a while, until the caramel is dark amber and starts to foam.

Stir within the almonds until calmly coated, then pour directly to the baking tray in an excellent layer. Go away to cool absolutely, then chop into small pieces.

To make the nougat, heat the honey and sugar in a small pan over a medium warmth. While the syrup reaches 100C on a sugar thermometer, begin whisking the egg whites and salt at a medium-high pace in a stand mixer. While the whites shape tender peaks and the syrup has reached 121C, slowly dribble the syrup into the whites with the mixer walking – avoid pouring syrup on the beater itself. Maintain whisking until the meringue has cooled.

In any other bowl, whisk the cream to soft peaks then fold into the meringue, along with the final ingredients and praline. Switch to a shallow field and freeze until company – at the least eight hours, preferably in a single day. Reduce into pieces and serve.
Equipped for Dessert via David Lebovitz (Jacqui Small)

Honey, almond and ginger semifreddo
Six of the great frozen cakes
Skye McAlpine’s honey, almond and ginger semifreddo.

Prep 15 min
Prepare dinner 25 min
Freeze 2-three hr
Serves 8-10

600ml double cream
2 eggs, plus 8 egg yolks
200g runny honey
75g stem ginger in syrup
75g salted almonds

To beautify
Three tbsp honey
1 handful crystallised ginger
Some complete almonds
1 small bunch thyme

Line a 24cm round cake tin with clingfilm. Pour the cream right into a mixing bowl and whip till thick and stiff. Then, in a clean heatproof bowl, beat the egg yolks, eggs and honey, protecting the bowl over a saucepan of simmering water as you whisk, till the mixture is thick and light. Lightly fold the egg custard into the whipped cream.

Roughly chop the stem ginger and the almonds, and mix them in. Pour the combination into the cake tin, cover with clingfilm and put in the freezer for 2 to a few hours, till solid.

Whilst you’re prepared to serve, turn out of the tin directly to a plate and drizzle with the honey. Beautify with almonds, crystallised ginger and sprigs of thyme, as you want.
Skye McAlpine, frommydiningtable.Com

Vegan berry frozen cheesecake
Six of the great frozen cakes
Emily von Euw’s vegan berry frozen cheesecake.

Prep 20 min
Cook dinner 20 min
Freeze 6 hr +
Serves eight-12

For the crust
70g oats
130g pitted dates

For the cheesecake
290g uncooked cashews
30ml coconut oil, melted
1 tbsp sparkling ginger, peeled and chopped
175g pitted dates
120ml water, or as needed
30ml freshly squeezed lime juice

For the ice-cream
510g frozen berries

Blitz the oats into flour in a food processor, then upload the dates and blitz once more till the whole thing starts offevolved to stick together. Press the aggregate into the base of small cake tin and placed within the refrigerator.

Combo the ingredients for the cheesecake till clean, then set apart.

Blend the berries until smooth, then spread some of the mixture over the crust. Cover with a layer of the cheesecake aggregate, and repeat until you have got used up each combos.

Put inside the freezer in a single day, or until strong. Permit it thaw for a couple of minutes earlier than serving.
Rawsome Vegan Baking through Emily von Euw (page road)

Rocky road ice-cream cake
Six of the great frozen cakes
Linda Lomelino’s rocky road ice-cream cake.

Prep five min
Prepare dinner 5 min
Freeze 6 hr +
Makes 8-10 slices

For the ice-cream
6 tbsp cocoa
180ml milk
530g double cream
1 x 397g tin sweetened condensed milk
2 tsp vanilla extract
6 tbsp peanuts, chopped
50g mixed chocolate and peanut butter chips
30g mini marshmallows

For the cookie base
10-eleven chocolate sandwich cookies
10 digestive biscuits
100g butter, melted

Save-offered chocolate caramel sauce, peanuts, mini marshmallows, chocolate chips or chocolate buttons

For the ice-cream, combine the cocoa and milk in a pan and heat till the cocoa dissolves. Blend inside the cream, condensed milk and vanilla extract. Decant right into a bowl, then positioned inside the freezer for approximately an hour.

Mix the peanuts with the chocolate chips, peanut butter chips and mini marshmallows, and set aside.

For the base, crush the cookies and biscuits to best crumbs, blend with the butter, then press into the base and aspects of a 17cm huge x 9cm deep springform tin. Freeze for 20-30 minutes.

Blend within the peanut mix, then pour the ice-cream over the cookie base. Cowl and freeze absolutely for at the least six hours, or in a single day.

Whilst frozen, unfold with caramel sauce and enhance with the toppings. Serve proper away or save it in the freezer – take it out of the freezer for 10 minutes before serving.
Lomelino’s Ice-Cream by way of Linda Lomelino (Roost Books)

Banana sticks
Six of the great frozen cakes
Marc Grossman’s banana sticks.

Ice lolly or popsicle sticks are to be had on-line or in a few speciality meals shops. You could additionally reuse the sticks from shop-bought ice-creams or update the sticks with an upside-down disposable teaspoon or a coffee stirrer. Ensure your sticks are labelled “food grade”.Prep 10 min
Cook five min
Freeze 5 hr
Makes 8

Four bananas
150g dark chocolate, chopped
2 tsp coconut oil or butter
1½ tbsp boiling water (greater if essential)
2 tsp maple syrup
Chopped nuts or colored sprinkles, to enhance

Reduce the bananas in half of and insert the lolly sticks into the flat ends. Personally wrap in clingfilm and freeze for as a minimum five hours.

Line a baking tray with baking paper, then melt the chocolate with the oil or butter over a low warmness. Blend within the boiling water and syrup.

Conserving every frozen banana by way of the stick, dip into the chocolate mixture. If the chocolate starts offevolved to thicken, loosen with a touch warm water. Use a pastry brush to cowl completely with chocolate. Elevate out the banana and gently tilt and flip it so any excess chocolate drips off.

Sprinkle with any toppings of your preference, then placed on the baking tray. Serve right now, or go back to the freezer. If refreezing, take out of the freezer a couple of minutes before serving to soften.
Adapted from ny Cult Recipes by Marc Grossman (Murdoch Books)

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