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Passover Roasted Strawberry Ice Cream Dessert

Thursday, 8th March 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Finding a parev dessert that you can make in advance is always very useful when you want to plan as much as possible at this time.  The roasted strawberries and twirl of strawberry jam make a refreshing sweet after a heavy meal. I have made this into individual dessert which you can just take from the freezer.  Add fresh strawberries just before serving.

 

Serves: 8-10 people            
Preparation Time:  20 minutes        
Total Time: 24 hours

 

Ingredients

For the Roasted Strawberries

450g strawberries, hulled and quartered

50g caster sugar

 

Method

1 Preheat the oven to 200C / 400F/ Gas mark 6.

2) Arrange the strawberries in an even layer on a baking tray lined with baking parchment paper. Add the sugar.

3) Roast for 15 minutes.

4) Cool slightly before transferring to a storage container

5) Keep in the fridge until ready to use.

 

For the Ice Cream

1 batch of roasted strawberries 

450ml Non dairy cream

75g caster sugar

Pinch salt

1 teaspoons vanilla extract

6 eggs
~

450ml non dairy whipping cream

1 jar Tiptree Passover Strawberry Jam

 

Garnish: 100g fresh strawberries – cut into quarters, sprigs of mint

8 teaspoons Tiptree Passover jam strawberry

 

Method

  1. Heat the cream and salt until hot.
  2. Whisk the eggs and sugar until thick.  Add the vanilla extract.
  3. Slowly pour the cream mixture into the egg yolks, whisk gently to combine.
  4. Pour egg mixture into the saucepan and heat gently until it thickens or the mixture coats the back of a spoon.
  5. Pour through a sieve into a bowl.
  6. Leave to cool.  Add the roasted strawberry mixture.
  7. Whisk the whipping cream until thick and stir in to the strawberry mixture.
  8. Transfer to a large container.   Freeze for 2 hours.
  9. Remove from the freezer and stir in the strawberry jam to get a ripple effect.
  10. Return to the freezer for 1 hour.
  11. Place 1 teaspoon of jam at the base of a glass dish. Spread the slightly softened ice cream over the top. Return to the freezer.

 

To serve the stylish way: Top with strawberries and sprigs of fresh mint

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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