This dreamy frozen cake is layered with coconut rum cookies, vanilla ice-cream, raspberry sorbet, topped with a rich chocolate ganache, fresh raspberries and served with light & fluffy whipped cream.
Rum Coconut Cookies
1 cup sugar
1 stick (8 tbsp's) unsalted butter-room temp
1 large egg
2 tablespoons Ernest Hemingway blonde rum, or similar
1 teaspoon vanilla extract
¾ cup sweetened coconut flakes
1 cup plus 3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 ½ inch ice cream scoop
Ice cream cake
15 inch baking dish rectangular glass-sprinkle thin layer unsweet coconut on top
¾ way smooth top-bake 350F 17-20 min-til light golden on bottom
Thin layer coconut cookies in between vanilla ice cream n pineapple sherbert
Bananas on top!!!???
Coconut in the middle-more cookies if decide to go that route-cookies on top
No ganache in middle-will get too hard-
Bake larger cookies 16 minutes
Smaller-1 tbsp cookies-
Maybe do chocolate ice cream on bottom-no cookies on sides, just bottom n middle-cookies on top???
12 cookies food processor -use scooper-3 cups cookie crumbs
1 ½ cups 3 tbsps melted butter-press bottom of pan
½ in bottom of pan-use bottom of glass to compress-freeze 1 hr before filing-add vanilla, freeze 1 hr, raspberry freeze over night best
½ in center
Work fast-let ice cream soften some n spread out using a tbsp -don’t use large spoon or crust cook pull up
Freeze-then add raspberry sorbet/sherbert
May have to parchment the sides of springform pan
3/4 cup milk chocolate
¾ cup dark chocolate
3/4 cup hot cream
Pour over don’t stir- lets it 5 minutes then stir ,or choc will become grainy
Add all of the ingredients to a small mixing bowl and whisk until smooth.
Note: Be sure the olive oil you're using is not overly bitter.
Add everything but the dill and cucumber to a small mixing bowl and whisk until smooth. Add the cucumber and dill and mix in.
Note: If you don't have a meat grinder attachment, use a food processor. If using a processor you will need to gradually add meat cubes or the blade may not turn.
Add the salt, black pepper, cumin and oregano to a ramekin and mix. Press the meat cuts through the grinder alternating the beef and lamb and adding the seasoning as you go to get an even mixture. Gently toss the ground meat mixture together. Divide the mixture into 5 even sized balls. Press each ball into the 4" round cutter to shape and then place patties on a plate or platter.
Grilling: Heat your grill or smoker grill to 400F. Brush the tops and bottoms of each burger with olive oil and place on the rack. Once the bottoms have browned nicely, flip over, brush the tops and sides with some of the curry ketchup and continue cooking until the internal temperature reaches 145F to 150F or preferred doneness. Towards the end of cooking top each burger with Manchego (or your preferred) cheese slices. Slice the tomatoes and onions into rings. Season the tomatoes with salt & pepper and drizzle with olive oil & white balsamic vinegar. Serve burgers with the toppings and condiments.