Cherry Ripe Ice Cream Slice
Stanley Recipe File | Christmas 2014Ingredients
Line a baking tray with baking paper.
Place chocolate in a heatproof bowl over a saucepan half filled with simmering water (ensure bowl doesn’t touch water). Stir until melted.
Pour half the chocolate onto prepared tray and spread until set. Break into 1 to 2 cm pieces.
Add milk to bowl with remaining melted chocolate. Stir over saucepan of simmering water until a smooth sauce forms.
Cool. Store in an airtight container in refrigerator until required.
Chop morello and maraschino cherries. Place in a bowl and toss to combine.
Add chocolate pieces, chopped cherries and ½ of coconut, fold to combine. Spoon into prepared terrine and smooth surface. Cover with plastic wrap 7 freeze for 4-6 hours or until firm.
Combine cherry juices & sugar in a saucepan over medium heat and stir until sugar dissolves 7 mixture boils. Reduce heat to low and simmer for 10-12 minutes or until syrupy. Cool.
Meanwhile, stir chocolate sauce in a heatproof bowl set over a saucepan half filled with simmering water until warm. Transfer to a serving jug.
Turn icecream onto a chopping board and cut into 3cm thick slices. Place on plates and drizzle with cherry syrup. Garnish with remaining coconut. Serve with fresh cherries & warm chocolate sauce.