As i couldn't be bothered with all the stirring or setting up the ice-cream machine I opted for a vanilla and black pepper creme brulee ice-cream. I used the creme brulee recipe, which I have posted on here in an earlier post, leaving out the toffee (sugar and water mixture) and raspberries and adding 3 teaspoons of freshly cracked black pepper. I then froze the mixtures after allowing them to cool in the fridge first (after cooking).
The result was surprisingly refreshing (I didn't bother to brulee the top, I just ran a knife around the container and turned it out onto a small plate!) serving it with a biscuit base, brandy snap and chopped up moro bar.
- rest of plate explained below and in posts to come
Left: Caramelised pineapple pieces with french milk chocolate = Pineapple Lumps
Left Middle: Vanilla and Black Pepper Ice-cream with brandy snap, biscuit base and slices of moro bar = Moro Bar Medley
Right Middle: Blue Mergingue with White Chocolate, Raspberry and Gingernut Cheesecake laced with Butterscotch = Dream Bar
Right: Dark chocolate mouse laced with Cointreau complete with Jaffa on top =Jaffas