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Ingredients
- 1 1/4 cups chocolate baking crumbs
- 3 tbsp melted butter
- 3/4 cup lemon curd
- 2 tsp fresh lemon juice
- 6 cups vanilla ice cream, softened slightly
- 1 1/2 cups fresh raspberries soaked in raspberry liqueur (about ¼ cup)
Details
Level of difficulty Average
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Combine chocolate crumbs and butter in a bowl. Press into bottom of a 9-inch springform pan. Freeze for 15 minutes or until firm.
Whisk lemon curd with lemon juice in a bowl until smooth. Spread 2 cups of ice cream in bottom of pan. Spread with half of the lemon curd leaving a 1-inch border around edge. Freeze for 1 hour or until firm.
Purée 3/4 cup of the raspberries in a food processor. (Leave the rest whole for decoration) Spread 2 cups of ice cream into the pan, then spread with raspberry purée leaving a 1-inch border around edge. Freeze for 1 hour or until firm.
Spread with remaining ice cream and lemon curd. Lightly press remaining raspberries into lemon curd. Wrap well and freeze overnight or up to 2 weeks ahead.
To serve, place in refrigerator for 20 minutes to soften slightly. Remove sides of pan and place on serving plate.
Chef Tips and Tricks
Ingredients
- 150g / 3/4 cup sugar
- 150g / 2/3 cup softened butter
- 3 eggs
- 1 tsp fresh yeast
- 180g / 1 1/2 cups flour
- 190g / 1 1/2 cups chocolate, melted
- 4 pears
Method
- Combine sugar, butter and eggs in bowl. Mix well.
- Add fresh yeast and flour and mix through.
- Pour in melted chocolate and fold into mixture.
- Peel 4 pears (or as many comfortably fit in your baking pan)
- Pour chocolate mixture into lined or greased baking loaf pan.
- Evenly space the pears in the pan, sitting upright.
- Bake at 350°F / 180°C for 35 minutes.
- Drizzle with more melted chocolate, and serve.
- Enjoy!
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