Layered Golden Raspberry Ice Cream Delight

Layered Golden Raspberry Ice Cream Delight

This vibrant and delicious dessert combines creamy ice cream layers with a fruity compote and delightful toppings. It’s perfect for a treat on a warm day or as a festive dessert.

Ingredients:

For the Yellow Layer (Mango or Pineapple flavored):

• 1 cup (250ml) good quality vanilla ice cream, slightly softened OR 1 cup (250ml) mango/pineapple ice cream
• 1/2 cup (approx. 100g) fresh or canned mango chunks (drained if canned) OR 1/2 cup pineapple chunks
• 2 tablespoons mango or pineapple pulp/puree (optional, for richer flavor/color)
• 2 tablespoons chopped golden raspberries or passion fruit pulp (for a “golden raspberry cheesecake” hint, if not using a yellow fruit ice cream)
• 2-3 digestive biscuits or shortbread cookies, crushed (for a “cheesecake” crumble base)

For the Pink Layer (Raspberry/Strawberry flavored):

• 1 cup (250ml) good quality vanilla ice cream, slightly softened OR 1 cup (250ml) raspberry/strawberry ice cream
• 1/2 cup (approx. 75g) fresh or frozen raspberries or strawberries, pureed and strained (to remove seeds)
• 1-2 tablespoons condensed milk or sugar (adjust to taste, if needed, for sweetness)
• A few drops of pink food coloring (optional, to enhance color)

For the White Drizzle (White Chocolate Ganache or Cream Cheese Glaze):

• Option 1: White Chocolate Ganache (as pictured)
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (approx. 90g) white chocolate chips or finely chopped white chocolate
• Option 2: Cream Cheese Glaze (for a “cheesecake” flavor)
  • 2 oz (55g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar (confectioners’ sugar)
  • 1-2 tablespoons milk or cream (as needed for consistency)
  • 1/4 teaspoon vanilla extract

For the Whipped Cream Topping:

• 1 cup (250ml) cold heavy cream (whipping cream)
• 2-3 tablespoons powdered sugar (confectioners’ sugar)
• 1/2 teaspoon vanilla extract

For Garnish:

• Fresh raspberries or strawberries
• A few drizzles of raspberry or strawberry syrup/sauce
• Sprinkles (optional)
• Chopped nuts (cashews, almonds – optional, for texture)
• Cherry (optional)

Equipment:

• 2 large parfait glasses or sundae glasses (as pictured)
• Saucepans (for ganache)
• Mixing bowls
• Electric mixer or whisk (for whipped cream)
• Spoons for layering

Instructions:

1. Prepare the White Drizzle (Ganache or Glaze):

• For White Chocolate Ganache:

  1. Place white chocolate in a heatproof bowl.
  2. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
  3. Pour the hot cream over the white chocolate. Let it sit for 2-3 minutes, then whisk gently until smooth and glossy.
  4. Let it cool slightly until it thickens to a pourable but not too runny consistency. It should be thick enough to cling to the sides of the glass (as seen in the picture). If it’s too thick, gently warm it slightly. If too thin, let it cool longer. You can even refrigerate it for 5-10 minutes, stirring occasionally, until desired consistency.

• For Cream Cheese Glaze:

  1. In a small bowl, beat softened cream cheese until smooth.
  2. Gradually beat in powdered sugar until well combined.
  3. Add milk/cream, one tablespoon at a time, until you reach a thick, drizzly consistency. Stir in vanilla extract.

2. Prepare the Ice Cream Layers:

• For the Yellow Layer:

  1. If using vanilla ice cream: In a bowl, gently fold together the slightly softened vanilla ice cream with the mango/pineapple chunks and any fruit puree/pulp. If using golden raspberries/passion fruit, mix them in. You want it to be combined but not fully melted.
  2. If using mango/pineapple ice cream: Gently mix in any additional fruit chunks if desired.

• For the Pink Layer:

  1. If using vanilla ice cream: In a separate bowl, combine the slightly softened vanilla ice cream with the strained raspberry/strawberry puree. Add condensed milk/sugar to taste. Add a few drops of pink food coloring if you want a more vibrant color. Mix gently until just combined.
  2. If using raspberry/strawberry ice cream: Gently mix in any additional fruit puree if desired for richer flavor/color.

3. Prepare the Whipped Cream:

• In a cold mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract.
• Whip with an electric mixer (or by hand with a whisk) on high speed until stiff peaks form. Be careful not to over-whip.

4. Assemble the Parfaits:

• Step 1: Drizzle the Glasses:

  1. Take your prepared parfait glasses. Using a spoon or a squeeze bottle, create the signature “drips” of your white chocolate ganache or cream cheese glaze by letting it run down the inside walls of the glasses. Start from the top rim and let it naturally drip down. You’ll likely need to do this quickly before it sets too much.
  2. Place the glasses in the freezer for 5-10 minutes to set the drizzle. This helps maintain the distinct lines as you add the ice cream.

• Step 2: First Yellow Layer & Crumb:

  1. Remove glasses from the freezer.
  2. Spoon about 1/4 of the yellow ice cream mixture into the bottom of each glass.
  3. Sprinkle about half of the crushed digestive biscuits/cookies over this layer in each glass.

• Step 3: First Pink Layer:

  1. Carefully spoon about 1/4 of the pink ice cream mixture over the yellow layer in each glass. Try to keep it as distinct a layer as possible.

• Step 4: Second Yellow Layer & Crumb:

  1. Add another layer of yellow ice cream (about 1/4 of the total remaining yellow mixture) to each glass.
  2. Sprinkle the remaining crushed biscuits/cookies over this layer.

• Step 5: Second Pink Layer:

  1. Top with the remaining pink ice cream mixture, filling the glasses to almost the top.

5. Final Topping and Garnish:

• Whipped Cream: Generously pipe or spoon a mound of whipped cream on top of each layered ice cream.
• Fruit & Sauce: Artfully arrange a few fresh raspberries or strawberries on top of the whipped cream. Drizzle a little raspberry or strawberry syrup/sauce over the whipped cream and fruit for extra flavor and visual appeal.
• Optional Garnish: Add sprinkles, chopped nuts, or a cherry if desired.

6. Serve Immediately:

• These desserts are best enjoyed immediately after assembly to maintain their texture and prevent melting.

Tips for Success:

• Ice Cream Consistency: Ensure your ice cream is softened just enough to be scoopable and mixable, but not melted. If it’s too soft, the layers will blend.
• Chilling Glasses: Chilling your glasses before layering can help keep the ice cream firmer.
• Working Quickly: Assemble the parfaits relatively quickly to prevent the ice cream from melting too much.
• Customization: Feel free to experiment with different fruit purees, ice cream flavors, and toppings based on your preference! Other fruits like blueberries, kiwis, or even chocolate chips could be added.
• Gadbad Inspiration: If you want a more traditional “Gadbad” feel, consider adding a layer of fruit jelly (cut into cubes), a few roasted cashews, or even a small slice of cake/pound cake in the layers.

Enjoy your beautiful and delicious Layered Golden Raspberry Ice Cream Delight!