Tuesday, 13 March 2018

Strawberry Cheesecake Bonbon Icecream


We all have that one childhood memory that we want to cling onto, never let go and maybe even bring back to the present, one of mine is eating little bon bon ice-creams year after year come summer, imagine my utter dismay when the manufacturer decided to discontinue them abruptly and unfortunately these cuties haven't made an appearance since.

My son will never know the joy of peeling a bite sized wrapper they came in and then swallowing each bon bon whole at a go, because games three decades ago were played like that with friends.


Now if you've been reading this space for awhile you know that strawberries are my muse, I love love love them with all my heart and my lens as they seem to light up every frame that they are kept in. However vanity aside, I also love strawberries for their teeth whitening charms and also because they are every weight watchers besties considering that they are very low in calories, though truth be told, natures bounty should be appreciated through its nutritive value rather than their calorific one, but I am a woman and a woman she does what she has to, she counts her cals....


Okay so its March now and spring has sprung and before it vanishes as quickly as it comes and turns into a horrific blaze fest a.k.a The Indian Summer, I thought of hanging onto the last remnants of the pleasant weather and the seasons last strawberries and thus were born these delectable little Strawberry Cheesecake Bonbon Ice-creams. Why cheesecake you ask?, Well why not, the cream cheese provides a new tangy and tart dimension in flavour and adds a fun element and whenever these three are said in the same breath, they always get my vote.




So without further banter then, lets checkout a super simple recipe for Strawberry Cheesecake Bonbon Icecream.

Makes: 20 bonbons
Prep Time: 10 minutes
Freezing time: 6 hours

You will need:

200 grams cream cheese
100 grams fresh strawberry puree
150 grams condensed milk
150 grams dark cooking chocolate

Method:

Start by bringing all the required ingredients to room temperature.

Now add in the cream cheese and condensed milk to a blender or food processor and blitz till well combined.




To the mixture add in pureed strawberries.


Mix in gently using a folding motion so as to create a beautiful ripple effect, you can even mix in all the puree if you so wish.


Pour in this mixture into a prelined burfi tray and spread evenly.


Freeze for 6 hours.

Once fully frozen cut into bite sized pieces and freeze again for 30 minutes.

Now melt the chocolate in a double boiler or microwave and quickly dip and remove each piece of ice cream and lay on a tray.

Once all the pieces are dipped, freeze again for 1 hour before serving.

Enjoy!

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