 |
 |
 |
| science home |
 |
WORKSHEET 2
Fun uses of freezing
Ingredients:
150ml (1/4 pt) double cream
15ml (1 tablespoon) sweetened condensed milk
50g (2 oz) sugar
50g (2 oz) chopped almonds (optional)
Heat the sugar (and almonds) gently in a pan until it melts. Whip the cream and add the condensed milk. Add the sugar (and almonds) and stir well. Freeze.
Ingredients:
15ml (1 tablespoon) glace cherries, roughly chopped
15ml (1 tablespoon) sultanas, roughly chopped
30ml (2 tablespoons) glace pineapple, roughly chopped
15ml (1 tablespoon) currants
30ml (2 tablespoons) brandy or kirsch
600ml (1 pt) vanilla ice cream
Place the fruits in a bowl, add the brandy or kirsch and allow to marinate for 2 hours. Place the ice cream in a bowl and beat to soften. Add the marinated fruits and marinade and mix well. Turn the mixture into a 900ml (1 1/2 pt) foil basin. Wrap, seal and freeze. To serve, unwrap, unmould, place on a serving dish and thaw at room temperature for 15 minutes. Cover the pudding completely with rosettes of whipped cream and decorate with small pieces of glace cherries.
Ingredients:
100g (4 oz) trifle sponges
30ml (2 tablespoons) sweet sherry
3 egg whites
150g (6 oz) caster sugar
600ml (1 pt) vanilla ice cream
Halve the trifle sponges and use them to line a shallow foil dish. Moisten with the sherry. Whisk the egg whites in a clean dry bowl until they are stiff. Whisk in half the sugar and continue to whisk for 1 minute. Fold in the remaining sugar. Pile the ice cream onto the sponges, leaving a 1 cm/1/2 inch margin round the edge. Swirl the meringue completely over the ice cream and cake, so that everything, including the margin, is thickly covered in meringue. Freeze, uncovered, immediately. When frozen, wrap lightly, seal and return to the freezer. The meringue always remains slightly soft. To serve unwrap and place immediately in a hot oven (220 C/425 F/Gas Mark 7) for 4 - 5 minutes or until brown and crisp. Serve immediately.