Fruitcake Coffee Ice Cream Terrine Food

COFFEE ICE CREAM TERRINE

Steps:

• Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool.
• Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight.
• Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.

FRUITCAKE & COFFEE ICE CREAM TERRINE

Steps:

• Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides.
• Presentation #1:.
• Crumble fruitcake into a medium sized crumble.
• In a bowl stir together the crumbled fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic-wrap overhang over the top.
• Presentation # 2:.
• Layer icecream and slices of fruitcake in the loaf pan, starting with fruitcake and ending with fruitcake.
• Freeze the ice-cream mixture for at least 8 hours or overnight.
• Unmold the terrine onto a serving dish and serve it sliced.

ICE CREAM FRUITCAKE

Steps:

• Mix glacé fruit, raisins and brandy in a small bowl, cover and let sit overnight. You can also microwave on medium for 1 min, instead of letting sit overnight.
• Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir.
• In a food processor, pulse cookies until they are fine crumbs. Place crumbs in a medium sized bowl and stir in butter till evenly moist.
• Press crumb mixture into the bottom of a 9-inch springform pan.
• Once Ice cream is soft enough to stir, add in the glacé mixture, frozen raspberries and pecans.
• Spoon ice cream mixture over crust in springform pan. Smooth down.
• Cover top with plastic wrap and freeze until firm, about 4 hours.
• To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.

COFFEE FRUITCAKE

Steps:

• Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
• Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
• Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
• Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
• Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
• Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.

FRUITCAKE COFFEE ICE-CREAM TERRINE

Steps:

• Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides. In a bowl stir together the fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic-wrap overhang over the top. Freeze the ice-cream mixture for at least 8 hours or overnight. Unmold the terrine onto a serving dish and serve it sliced.