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For the basil ice cream:

For the white chocolate cookies

To make the cookie sandwiches:

  • Dried Strawberries 30 g
  1. For the basil ice cream:

    • Put the egg yolks and sugar in a bowl.
    • Place the MEADOWLAND Double and basil into a saucepan.
    • Bring the mixture to the boil gently so the mix doesn’t catch on the base of the pan.
    • Whilst this is coming to temperature whisk the egg yolks and sugar together.
    • Pour on the hot MEADOWLAND and whisk together.
    • Place the combined mixture back on to a gentle heat and stir continuously.
    • Once the mixture has thickened and coats the back of a spoon remove from the heat.
    • Put the mixture into an ice cream machine and churn until set.
    • Remove from the machine and store in the freezer until required.
  2. For the white chocolate cookies

    • Place the MEADOWLAND Professional, caster sugar, soft brown sugar in to a machine and mix together.
    • Add in the egg and beat together.
    • Once fully incorporated add in the plain flour and baking powder and mix through.
    • Add in the white chocolate callets and dried strawberry and mix again.
    • Place this mixture into a fridge and allow to cool for 20 min.
    • Take the mixture out of the fridge then make into 20 even sized balls.
    • Place these balls with good space between them onto a baking tray.
    • Cook at 170°C for 12 min. or until golden in colour.
    • Remove from the oven and allow to cool on a cooling wire.
  3. To make the cookie sandwiches:

    • Turn 10 of the cookies on to their top and place a ball of the basil ice cream on top of each cookie.
    • Sandwich the ice cream with the remaining cookies.
    • Press these together so the ice cream comes to the side of the sandwich.
    • Roll these in crumbed dried strawberries to form a collar on the cookie sandwich.
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