Name: Easy Belgian chocolate ice-cream cake with honeycomb shards
Prep time: 60 min
Cook time: PTM
Total time: 60 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: white chocolate, melted 200 g,sugar 250g,water 2T,popped popcorn 2cups,dark chocolate, melted 100g,Woolworths Extremely Creamy Belgian chocolate ice cream 1l,For the honeycomb shards: ,sugar 500g,water 4T,bicarbonate of soda 2t

Gluten-free treat

Meringue-and-custard torte

4 hours

Gluten-free treat

Lemon polenta cake

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Chilli and spice-stewed guavas and meringue

Serves 6

Difficulty Easy

Prep Time 35 minutes

Cooking Time 20 minutes

Ingredients

6 ripe guavas
3 T brown sugar
1 t chilli flakes
2 rosemary sprigs
1 free-range egg white
Salt a pinch
Cream of tartar a pinch
55 g caster sugar
Maple syrup for drizzling

Method

Preheat the oven to 180°C.

Peel and halve the guavas, place in a saucepan and just cover with water.

Add the sugar, chilli flakes and rosemary. Simmer gently over a medium heat for 5 minutes, or until tender.

Whisk the egg white with the salt and cream of tartar. When soft peaks form, add the caster sugar. Continue to whisk until the mixture becomes glossy.

Spoon the meringue over the poached guava halves and bake until golden brown, about 10 minutes.

Serve hot with a generous drizzle of maple syrup.

This is a test recipe

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