Serves 12
Butterscotch Sauce
Butter – 80 grams
Brown sugar – 265 grams
Cream – 250 grams
Ginger – 1⁄2 teaspoon
Salt – 1⁄2 teaspoon
Heat the butter and brown sugar. Once dissolved, add the cream, ginger and salt. Boil for 6 to 8 minutes until caramelised and thick.
Sticky Date
Dates – 340 grams
Boiled water – 375 millilitres
Bi carb soda – 1 1⁄2 tablespoons
Butter – 150 grams
Brown sugar – 175 grams
Eggs–3
Self-raising flour – 225 grams
Ginger powder – 1 teaspoon
Boil the water and pour over the dates and bicarb soda. In a blender, combine all the ingredients together with the date mixture. Pour in a gastro container and bake in a conventional oven at 160°C for around 40min. Check with a skewer.
Vanilla Ice Cream
Milk – 750 millilitres
Cream – 450 millilitres
Egg yolk – 120 grams
Sugar – 170 grams
Vanilla bean – 4 pieces
Gelatine – 2 sheets
Hydrate the gelatine, and keep on the side. Boil the cream with the vanilla (grated) and allow to infuse, then remove the vanilla pods. Mix the sugar and egg yolk well, pour the cream over, mix and put on the heat until the cream reaches 82°C. Add the gelatine and cool down before freezing.
