Mõvenpick ice cream takes me straight back to Switzerland where I was a teenage au pair. Country bumpkin that I was, I found the ice-cream parlour serving Mõvenpick sundaes to be amazingly glamourous. My introduction consisted of a magnificent affair with 15 balls of differently flavoured ice-cream - I remember it well. So when I was sent two tubs of their ice-cream, two sundae glasses and matching spoons, I was all set to relive my dissolute youth. I chose Swiss Chocolate which not only tasted of rich dark chocolate but also contained generous amounts of Swiss chocolate shavings; I paired it with a contrasting creamy White Chocolate containing chunks of white chocolate. Both were way too tasty and the leftovers didn't hang around in our freezer for very long. These two, along with eight other flavours, can be purchased in 900g tubs from Ocado.
We Should Cocoa this month over at Elizabeth's Kitchen Diary. She has chosen chocolate ice cream and toppings recipes - you can do either or both. Ice-cream in July is becoming a bit of a tradition. Do have a look at the July 2013 We Should Cocoa ice-cream round up. Well I knew I was going to be getting some chocolate ice-cream, so I needed to come up with something particularly good for a topping.
CT gave me a most wonderful book for my birthday, Mast Brothers Chocolate: a family cookbook by Rick & Michael Mast. The book is full of dark and luscious recipes along with stories of their bean to bar chocolate making adventures. A recipe for hot caramel fudge sauce caught my eye and I knew that was the one I wanted to use for my sundae and my entry to We Should Cocoa.
This is how I made:
Chocolate Caramel Sauce
- Melted ¼ a cup of golden caster sugar in a pan over medium heat, then allowed to simmer for a couple of minutes until it turned a bronzy colour. Removed from the heat.
- Meanwhile heated ½ cup of double cream in a separate pan with ½ tsp of vanilla extract until hot.
- Poured the cream into the caramel and stirred hard until all was smooth.
- Added 100g chopped 70% dark chocolate and stirred until melted.
- At this point my caramel ganache separated out, so I heated a ¼ cup of cream and poured this in, stirring carefully. Thankfully this worked and I had a thick but beautifully smooth and shiny warm chocolate caramel sauce.
This is how I made:
- Simmered 150g blackcurrants with 75 ml water for about ten minutes to soften the fruit.
- Pressed the mixture through a sieve, extracting as much juice as possible. Threw the remaining pulp in the compost.
- Stirred in 1 tbsp of icing sugar.
You can see some of the other entries here:
- Coffee Walnut Banana Ice-cream Sundae
- Cashew and Pineapple Sundae
- Lemon and Blackcurrant Sundae
- White Chocolate Ice Cream Sundae with Summer Berries and Fudge Sauce
- White Chocolate and Berry Sundae
Kavey Eats is all about holidays. Well, the Swiss sundaes that inspired this were not exactly holiday related - I don't think I've ever worked so hard as I did when I was an au pair. My entry is, however, travel related, so I hope it counts.
- 2 blackcurrant brownies - quartered
- 6 small scoops white chocolate ice-cream
- 4 small scoops Swiss chocolate ice-cream
- ½ cup hot caramel fudge sauce (see above)
- ¼ cup blackcurrant sauce (with an optional slug of added cassis for extra decadence)
1. Place one of the brownie quarters at the bottom of each sundae glass.2. Top with a scoop of white chocolate ice-cream followed by some of the chocolate sauce.3. Add 2 scoops of Swiss chocolate ice-cream followed by the remaining brownie quarters.4. Top with 2 scoops of white chocolate ice-cream, then drizzle the chocolate and blackcurrent sauces over the top until they flow down the sides.