December 23, 2009 in Uncategorized
I did a food demo yesterday at The Food Market in Durban North. Oh the produce on offer was magnificent!! The venue was bustling with happy and excited Christmas shoppers. Cameron from East Coast Radio was on hand to assist and compair with me. What a great job he did. All in all, it was yet another fabulous market that owes it’s success to a dynamic and professional team and the proof of the pudding (‘scuse the pun) is that The Food Market is a finalist for the Eat In Outstanding Outlet award in the 2010 Eat In South African Produce Awards!!! How fantastic is that, KZN produce DESERVES to be recognised. I shall be holding thumbs for them!!!
As promised, this is the recipe for Zuccotto. Traditionally served in summer, I have adapted it a wee bit for our hot South African Christmas. It’s a quick and very easy recipe that delivers on taste and has all the bells and whistles necessary to make for a smashing Christmas Ice Cream Bomb!! If you serve this Italian creation at night ……. then you simply must go wild with sparklers!!!! A fitting substitution for the tradional setting alight or rather flambee-ing of the English equivalent … Christmas Pudding.
1 standard 20cm vanilla sponge (you could use chocolate if you like)
1 bar of dark chocolate melted
500ml of fresh cream beaten to soft peaks
1 cup of icing sugar
1 vanilla bean
60g toasted almonds
60g toasted pistachio nuts
60g dried cranberris
3 Tbs of berry liquore
3 Tbs Brandy
1 Pudding bowl
Spray and Cook
(This is the version I demonstrated yesterday – you will notice that the photo has
Hazelnut chocolate instead of the dark chocolate, cointreau liquere instead of the berry liquere, and
some nougat – which I added to the centre filling – as I say you can vary the additions to this pudding in any number
ways – this could be made with jelly tots for a kiddies version)
Place the dark chocolate into a microwaveable bowl and set your microwave to 20 seconds.
Every 20 seconds stop the microwave and stir the chocolate – it will take about three goes
to get it all melted nicely. Set aside.
Cut the sponge into 1cm strips – cutting right accross the cake.
Spray your pudding bowl with spray and cook and line the bowl with the strips of sponge.
Combine the brandy and berry liquere and brush this onto the sponge – making sure
to cover all of it.
In a large bowl – use an electric beater to whip the cream together with the icing sugar to soft peaks.
Divide the mixture into two – stir in the vanilla bean into the one bowl.
Stir in the chocolate, almonds, pistachio’s and dried cranberries into the second mixture.
Using a spoon cover the sponge with the white cream and vanilla bean mixture.
Into the middle pour the chocolate, nut and cranberry mixture.
Using the leftover spone – cover the top with the sponge.
Cling wrap the bowl and put in the freezer over night.
About one hour before you wish to serve the Zuccotto – take it out of the freezer, remove
the cling wrap and turn onto a chopping board and leave for about five minutes,
It comes out very easily – remove the bowl and dust the entire bomb with cocoa powder
Nick some lovely shiney red ball off your christmas tree – add a sprig of
holly and …… Walla
A beautiful Ice Cream bomb for Christmas dessert!!!
Isn’t this a beauty!!!!
Buon Natale e Buon Appetito!!!