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All scream for ice cream: Ice Cream Charlie


A lot of us have happy memories associated with ice cream – summer nights, walks along the beach, a first date or a 60th anniversary. This tasty treat is a crowd pleaser that brings joy with just one lick. Ice Cream Charlie is home of the Vanilla Ice and, as such, Kiwi hearts are the home of Ice Cream Charlie.

 

The ice cream connoisseurs have been serving New Zealanders, specifically Cantabrians, for more than 100 years, with the first ‘Ice Cream Charlie’ (Sali Mahomet) serving from his cart in Cathedral Square in 1903.

Since then there have been seven owners but they each share the same philosophy of having a product that is 100 percent natural, using only the best New Zealand ingredients.

Their Vanilla Ice is not too creamy and not too icy and their raspberry sauce or fruit toppings make for a great pairing.

This is why they are the perfect people to cater for your next event, be it a work party, birthday or even your wedding.

Bring those happy memories to your next event – this delicious delicacy is good enough to make anyone giddy with excitement.

For more information on how you can hire this awesome team see below.

 

Black forest in a glass


Whether you’ve got leftover brownie or cake to use up, or you make one from scratch, this rich Black Forest is a treat to tempt any Valentine.

 

INGREDIENTS
Cake and cherry mix
4 slices of chocolate cake or brownie
2 tablespoons of a cherry liqueur
410g can of pitted black cherries
2 tablespoons white sugar
1 stick of cinnamon
2 teaspoons cornflour
4 scoops vanilla ice cream

Chocolate Sauce
100g chocolate, melted
1/2 cup of cream

METHOD
Cake and cherry mix
Break cake or brownie into small pieces, sprinkle with cherry liqueur and set aside.

Drain and reserve half a cup of liquid from the pitted black cherries. Place 1/2 cup of the cherry syrup in a saucepan with white sugar and the cinnamon stick. Cook over a medium heat, stirring constantly until the sugar is completely dissolved. Bring this to the boil, before removing from heat.

Dissolve the two teaspoons of cornflour in one tablespoon of water, then add this cornflour mixture to the cherry syrup mixture and cook over a medium heat until sauce boils and thickens.

Remove pan from heat, discard cinnamon stick, then stir in cherries and set aside.

Sauce
Combine melted chocolate and cream in a small bowl and mix well.

TO SERVE
Place half the cake into the base of four individual serving glasses.

Add half the cherry mixture to each glass, then top with remaining cake and cherry mixture. Place a scoop of ice cream on top then pour over chocolate sauce.

Serve immediately.