Passionfruit Ice Cream & Raspberry Couli

Add caption

Ingredients:
KnT Passionfruit Ice Cream (can use Chocolate, Vanilla or Raspberry)
Whipped Cream
Raspberry Couli (100g frozen raspberries, 45g sugar & 20ml water - bring to the boil & simmer for 5 mins or until sugar dissolves.  Puree & Cool before using.) 
Sprig of Mint
Method: Flood plate with couli, place Ice Cream in the centre of plate, a rosette of cream with a sprig of mint.

Chocolate, Macadamia, Meringue & Vanilla Ice Cream

Ingredients:
KnT Vanilla Ice Cream (100ml), cut into 1/4's (Chocolate or Jaffa ice cream would taste great too)
Whipped Cream
Meringue, broken into pieces
Macadamia Nuts, crushed or Praline Macadamia Nuts crushed
Chocolate Sauce ( 125g chocolate, 1/4 cup water & 1/4 cup sugar.  Place in a saucepan on a medium heat and stir continuously until sugar has dissolved & chocolate has melted.  Remove from heat & allow to cool.  Add 1/8 cup cream & stir well)
Method:  Combine all ingredients in a glass dish or tall glass in a creative manner.  Serve with a sprig of mint.

Orange Gelato with Chocolate Sauce

Ingredients:
KnT Orange Gelato (any flavour may be used)
Chocolate Sauce (see recipe below)
Sprig mint
Dairy & Gluten free Custard for garnishing - see recipe below. 
Method:
Flood plate with Chocolate sauce.  Place Gelato in the centre of the plate.  Add dots of thin custard (ensure this is the same consistency as the chocolate sauce).  To make hearts - run a toothpick through the centre of each dot.  Garnish with a sprig of mint'

Dairy & Gluten Free Custard - 300ml
Ingredients: 15g gluten free flour (corn or plain), 40g  sugar, 1 egg yolks, 150ml milk (rice, oat or soy), vanilla essence
Method: - Sift flour, add yolks, sugar & 10% of milk & mix well.  Bring rest of milk to the boil.  Pour milk into flour mixture. Return to heat & bring to the boil .  Cook for 2 minutes stirring continuously until fairly thick.  Add Vanilla.  Cover with buttered greaseproof paper to prevent skin from forming.  Cool before using.
To make thinner add more milk.

Chocolate Sauce:
10ml milk, 8g cocoa powder & 5g cornflour - mix together.  Place 70ml milk (rice, oat or soy) and 12g sugar in a pot and bring to the boil.  Pour into diluted cocoa & cornflour mixture, whisk quickly & thoroughly.  Return to the heat and reboil, stirring continuously.  Once thicken, remove from heat & allow to cool before using.

Passionfruit Ice Cream,Raspberry & Meringue



 Ingredients: KnT Gourmet Passionfruit Ice Cream (100ml container), cut into 1/4's (or Gelato)
Whipped Cream (or Gluten & Lactose free Custard - see recipe below) 
Sprig Mint. 
Raspberry Couli (100g frozen raspberries, 45g sugar & 20ml water - bring to the boil & simmer for 5 mins or until sugar dissolves.  Puree & Cool before using.) 
Meringue, broken into pieces
Method: Place all ingredients into a souffle dish or glass in a creative manner.  Garnish with mint.
Makes: 1 serve

Dairy & Gluten Free Custard - 300ml
Ingredients: 30g gluten free flour (corn or plain), 80g  sugar, 2 egg yolks, 300ml milk (rice, oat or soy), vanilla essence
Method: - Sift flour, add yolks, sugar & 10% of milk & mix well.  Bring rest of milk to the boil.  Pour milk into flour mixture. Return to heat & bring to the boil .  Cook for 2 minutes stirring continuously until fairly thick.  Add Vanilla.  Cover with buttered greaseproof paper to prevent skin from forming.  Cool before using.

Add this instead of cream in the above mixture.

PS This thick custard mixture is brilliant in Profiteroles too