Triple iceberg

Yield: 1 servings

Measure Ingredient
40 millilitres Custard powder; (2 Tbs)
125 millilitres Milk; (1/4 pint)
568 millilitres Double cream; (1 pint)
50 grams Caster sugar; (2oz)
100 grams Cadbury's Dairy Milk chocolate
100 grams Cadbury's Bournville chocolate
5 millilitres Vanilla essence; (1 tsp)
1 pack Cadbury's creamy-white Buttons
\N \N A 450g; (1lb) loaf tin,
\N \N ; strip lined with a
\N \N ; double strip of
\N \N ; foil
\N \N Rose leaves.


Make a custard with the first four ingredients but do not allow to boil.

Melt the milk and plain chocolate separately and make a few milk and plain chocolate leaves.

To make chocolate leaves select unblemished rose leaves or similar. Cover the underside with melted chocolate. When set, peel leaf away from the chocolate exposing the veined pattern.

Divide the creamy custard into three. Add remaining milk chocolate to one amount, plain to another and essence to the third. Pour the milk chocolate mixture into the tin and freeze until a skin forms; repeat with white vanilla layer then finally, the plain chocolate layer. Freeze until hard.

When required, dip quickly in hot water to unmould. Decorate as shown with chocolate leaves and creamy-white Buttons. Leave in the fridge for up to ½ hour before serving.

Converted by MC_Buster.

NOTES : Easy to make but allow time to freeze the individual layers. Serves 6.

Converted by MM_Buster v2.0l.

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