GAYTIME TRIFLE

This show-stopping layered ice cream cake which is inspired by a Christmas trifle.

15 minutes prep.

5 hours freezing cooking

Serves 10-12

Ingredients

  • 3L caramel gelato, softened
  • 1L vanilla gelato, softened
  • 150g dark (plain or caramel flavoured)
  • chocolate, chopped
  • 170g paillete feuilletine (crispy wafer biscuit, from gourmet food shops) or plain wafer biscuits, crushed
  • 2 Golden Gaytimes, finely chopped
  • 1 cup (220g) caster sugar
  • 4 cups caramel popcorn
 

Method

  1. Spread 1.5L caramel gelato into the base of a 6L serving bowl.
  2. Freeze for 1 hour.
  3. Melt chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water), stirring until smooth.
  4. Add feuilletine and fold through chocolate to coat.
  5. Spread mixture onto a baking tray lined with baking paper and chill until set.
  6. Remove bowl from freezer.
  7. Crumble chocolate mixture and scatter half over caramel gelato with the Gaytimes.
  8. Spread over vanilla gelato, then freeze for a further 1 hour or until firm.
  9. Scatter with remaining chocolate crumb and top with remaining caramel gelato.
  10. Freeze for 4 hours or until very firm and set.
  11. To make popcorn praline, line a baking tray with foil and grease.
  12. Place sugar in a large frypan over high heat. Cook, shaking pan occasionally, for 6-7 minutes until a dark caramel forms.
  13. Stir through half the popcorn, remove from heat and pour onto tray.
  14. Cool completely, then break into shards.
  15. Place half the praline and 1 cup extra popcorn in a food processor.
  16. Whiz to coarse crumbs.
  17. Remove gelato from freezer just before serving.
  18. Liberally scatter praline, crumbs and remaining 1 cup caramel popcorn over the top of the gelato and serve immediately.
  19. Enjoy!
 
RECIPES

GAYTIME TRIFLE

This show-stopping layered ice cream cake which is inspired by a Christmas trifle.

15 minutes prep.

5 hours freezing cooking

Serves 10-12

Ingredients
Method

Ingredients

  • 3L caramel gelato, softened
  • 1L vanilla gelato, softened
  • 150g dark (plain or caramel flavoured)
  • chocolate, chopped
  • 170g paillete feuilletine (crispy wafer biscuit, from gourmet food shops) or plain wafer biscuits, crushed
  • 2 Golden Gaytimes, finely chopped
  • 1 cup (220g) caster sugar
  • 4 cups caramel popcorn
 

Method

  1. Spread 1.5L caramel gelato into the base of a 6L serving bowl.
  2. Freeze for 1 hour.
  3. Melt chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water), stirring until smooth.
  4. Add feuilletine and fold through chocolate to coat.
  5. Spread mixture onto a baking tray lined with baking paper and chill until set.
  6. Remove bowl from freezer.
  7. Crumble chocolate mixture and scatter half over caramel gelato with the Gaytimes.
  8. Spread over vanilla gelato, then freeze for a further 1 hour or until firm.
  9. Scatter with remaining chocolate crumb and top with remaining caramel gelato.
  10. Freeze for 4 hours or until very firm and set.
  11. To make popcorn praline, line a baking tray with foil and grease.
  12. Place sugar in a large frypan over high heat. Cook, shaking pan occasionally, for 6-7 minutes until a dark caramel forms.
  13. Stir through half the popcorn, remove from heat and pour onto tray.
  14. Cool completely, then break into shards.
  15. Place half the praline and 1 cup extra popcorn in a food processor.
  16. Whiz to coarse crumbs.
  17. Remove gelato from freezer just before serving.
  18. Liberally scatter praline, crumbs and remaining 1 cup caramel popcorn over the top of the gelato and serve immediately.
  19. Enjoy!
 
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