Choc-Berry Ice Cream Torte

Ingredients:

• 410g can Wattie's Peaches Sliced in Clear Fruit Juice
• juice from 2 oranges
• ½ x 2L tub Tip Top Strawberries and Cream Ice Cream, softened
• 220g bottle Cottee's Choc Whizz
• 24 lady fingers (Savoiardi biscuits)
• cocoa (optional)
  
• Peach and Strawberry Coulis
• 1 punnet strawberries
• reserved peach slices

Preparation:

1. Lightly grease a 12cm x 22cm loaf tin and line with cling film, leaving enough hanging over the sides to cover the tin later.
2. Drain peaches, reserving the juice. Add the orange juice to the reserved peach juice. Dip 8 lady fingers into the juice, allowing them to soften a little in the juice and lay them across the base of the lined loaf tin.
3. Spoon half of the softened Tip Top Strawberries and Cream Ice Cream over the biscuits, flattening it out with the back of the spoon to cover the biscuits. Squeeze Cottee’s Choc Whizz over the ice cream. Dip more lady fingers in the peach juice and lay them over the choc whizz. Repeat with the ice cream and choc whizz and finish with a further layer of lady fingers.
4. Wrap the cling film over the tin to enclose the torte. Place in the freezer for 5 hours or overnight.
5. Remove the ice cream torte and allow to stand for 5 minutes before turning onto a serving platter. Leave for a further 10 minutes. Dust the top with cocoa if wished before slicing. Serve with the peach and strawberry coulis.
Peach and Strawberry Coulis

6. Remove the hulls from the strawberries. Place the strawberries and reserved peaches into a food processor and blend until smooth.

 

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Ingredients:

• 1 ½ cups sushi rice
• ½ tsp salt
• 3 Tbsp sushi vinegar
• 4 sheets nori
• 1 bamboo sushi mat
• 160g can Wattie's Chicken with Lite Mayo
• 1 avocado, halved, stoned, peeled and chopped
• 1 small carrot, cut into thin strips
• wasabi, pickled ginger, and soy sauce to serve 

Preparation:

1. Put rice in a sieve and wash thoroughly under cold water .Place in a saucepan with 2½ cups of cold water and ½ teaspoon of salt. Bring to the boil. Cover and simmer for 12 minutes. Remove from the heat and stand for 10 minutes with the lid on. Carefully stir through the sushi vinegar and transfer to a tray to cool.
2. Place a sheet of nori, shiny side down with the lines running horizontally, on a bamboo sushi mat. With wet hands, spread about 2 handfuls of rice over the nori, leaving one edge with a 2cm strip free of rice.
3. Place Wattie’s Chicken with Lite Mayo down the centre of the rice and arrange avocado and carrot strips on top.
4. Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose filling. Wrap in cling film and chill for 30 minutes. Repeat with the remaining ingredients.
5. Slice and serve with wasabi, pickled ginger and soy sauce.

 
 

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