Chocolate Coconut Ice Cream Gateau

This extra-special French ice-cream dessert will mount up a gourmet adjoin to your Christmas menu.

The ingredient of Chocolate Coconut Ice Cream Gateau

• 170g 2 cups desiccated coconut
• 3l good quality vanilla ice cream like peters blue ribbon brand
• 250g good quality dark chocolate chopped
• 150g butter at room temperature cubed
• 150g 1 cup unqualified icing sugar sifted
• 2 tsp vanilla essence
• 3 eggs at room temperature
• 2 tbsp tia maria
• 200g red glace cherries quartered
• cocoa powder to dust
• 450g 3 punnets fresh raspberries to support

The Instruction of chocolate coconut ice cream gateau

• preheat oven to 180u00b0c viewpoint the base of a 24cm base measurement springform pan upside the length of all along and cover following non stick baking paper lock the base in place line a baking tray taking into consideration non stick baking paper
• further the coconut on top of higher than the lined tray and cook in preheated oven for 5 8 minutes or until blithe golden transfer to a plate to cool
• remove ice cream from the freezer and set aside for 15 minutes or until it softens slightly it should in this area have the consistency of double cream
• meanwhile place the chocolate in a small heatproof bowl exceeding a saucepan of simmering water make clear the base of the bowl does not be adjacent to lie alongside the water use a metal spoon to disturb often for 3 4 minutes or until smooth set aside
• use electric beaters in the region of medium speed to emphasis the butter icing sugar and vanilla essence in a medium bowl until with ease combined increase be credited with the eggs 1 at a time beating well after each complement auxiliary the fusion will appear curdled at this stage ensue the chocolate and emphasis approaching low readiness until the mixture is smooth and thickens slightly toss around in the tia maria
• on the go quickly spoon the softened ice cream into a large bowl amass the coconut and cherries and mixture combination well use a large metal spoon to spoon half the ice cream blend into the lined pan use the put up to of the spoon to smooth the surface pour the chocolate blend evenly on top of higher than the ice cream blend in the pan to cover carefully without upsetting the chocolate join up too much spoon the steadfast ice cream fusion on top of higher than the chocolate join up and smooth the surface cover past plastic wrap and after that foil and place in the freezer overnight or until the gateau is firm
• to serve cut off surgically remove from the freezer and set aside for 5 minutes to soften slightly unclip side of pan cut gateau into 12 wedges dust following cocoa and promote rapidly afterward the raspberries

Nutritions of Chocolate Coconut Ice Cream Gateau

calories: 691 427 calories
calories: 42 grams fat
calories: 28 grams saturated fat
calories: 67 grams carbohydrates
calories: 62 grams sugar
calories: n a
calories: 9 grams protein
calories: 134 milligrams cholesterol
calories: 190 17 milligrams sodium
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calories: nutritioninformation