Firstly you need to make a berry compote ( it`s a fancy word for a fruit stew ).
Place 300gm of frozen raspberries in a pan along with 75gm of castor sugar and cook over a low heat until the berries have softened and the sugar has dissolved .
remove from the heat .
Cool .
Chill in the fridge .
Now grease a 20cm springform cake pan .
Place 1.75 litres of a good quality ice cream in a large bowl and sit in the refrigerator till it softens , ( approx. 45 minutes ). I used Peter`s light and creamy raspberry swirl
You need 500gm of a store bought swiss roll .( I used 2 chocolate swiss rolls .)
Slice the swiss roll and line the base of the pan , making sure the base is completely covered . ( press down to cover the base ).
Line the sides with the remaining slices . (There will be some overhang at the top of the pan .
Remove the softened ice cream from the fridge and gently fold in one 1/3rd of the berry compote .
Pour this mix into the cake pan .
Trim the overhanging jam roll and press into the ice cream .
Cover the cake pan with plastic wrap , place in the freezer for 2 hours until firmly set .
When set release the sides of the pan and turn out the charlotte onto a flat plate .
Spoon over the remaining compote ...serve immediately.
Place 300gm of frozen raspberries in a pan along with 75gm of castor sugar and cook over a low heat until the berries have softened and the sugar has dissolved .
remove from the heat .
Cool .
Chill in the fridge .
Now grease a 20cm springform cake pan .
Place 1.75 litres of a good quality ice cream in a large bowl and sit in the refrigerator till it softens , ( approx. 45 minutes ). I used Peter`s light and creamy raspberry swirl
You need 500gm of a store bought swiss roll .( I used 2 chocolate swiss rolls .)
Slice the swiss roll and line the base of the pan , making sure the base is completely covered . ( press down to cover the base ).
Line the sides with the remaining slices . (There will be some overhang at the top of the pan .
Remove the softened ice cream from the fridge and gently fold in one 1/3rd of the berry compote .
Pour this mix into the cake pan .
Trim the overhanging jam roll and press into the ice cream .
Cover the cake pan with plastic wrap , place in the freezer for 2 hours until firmly set .
When set release the sides of the pan and turn out the charlotte onto a flat plate .
Spoon over the remaining compote ...serve immediately.
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