Hot cross ice cream sandwich

Hot cross ice cream sandwich

Try this twist on the classic Easter treat, created by Diemersdal Eatery Chef Martin de Kock.

Ingredients

For the hot cross cookie
270g Cake flour
7g All spice
3g Cinnamon, Ground
3g baking soda
Small pinch Nutmeg, Ground
Small pinch salt
170g butter, softened
170g Brown sugar
100g molasses
1 egg
1 teaspoon Vanilla Extract
For cookie “icing”
125g flour
75ml water
Mix until dough forms then refrigerate

Maple raisin semi fredo
Part 1
100g coarse raisins
10g all spice
4 egg yolks
60ml brandy
250ml milk
60g sugar
20g corn flour
Part 2
4 egg whites
125g maple syrup
125g sugar
2 leaves gelatine
Part 3
250g cream whipped to soft peaks

Method

For cookies
Mix flour, All spice, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 180 degrees C. Roll out dough to 1/2cm thickness on lightly floured work surface. Cut into rounds with cookie cutter about 10cm in diameter. Place 4cm apart on ungreased baking sheets. Roll out sheet of “Icing” as thin as possible 1-2mm and cut into 10x2cm strips place on top of cookies in a cross
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container.
For the parfait
Part 1
Soak the raisins in brandy
Bring milk and all spice to a boil. With a spoon mix sugar corn flour and egg yolks until smooth. While whisking slowly add the milk into the egg mixture and then return to the stove on a medium heat. Stir constantly until custard is very thick. Fold the raisins through the custard mix and refrigerate
Part 2
In a pot bring the maple syrup and sugar up to 110 degrees C add the bloomed gelatine and bring to 118 degrees C. In a mixer whisk the egg whites until soft peaks form, Continue whisking on high sped whilst slowly addin the maple syrup mix down the side of the mixing bowl so as not to touch the whisk. Once all the syrup has been incorporated continue whisking on medium speed for 10 mins or until mix has cooled.
Part 3
Fold the whipped cream into the raisin custard mix and then fold the maple meringue. Place the mousse into an ice cream tub and freeze for at least 3 hours. Spread the frozen mix onto the cookie and secure with another cookie on top.