This amazing Mr.Whippy-style glitzy dessert is becoming a bit of a family tradition. After a huge festive dinner it makes a good alternative to Christmas pudding, and is very popular with the kids. It looks impressive, but isn’t very difficult or expensive to make. Best of all any you don’t use can go back in the freezer and can be produced on another occasion in a very impressive “yes of COURSE I make my own ice cream, don’t you?” type way.
The recipe is adapted from Jamie Oliver’s Snickers Semifreddo, but this version misses out the nuts and adds in a couple of other bits. To be honest, once you’ve made the vanilla ice-cream type mixture you could stir anything you liked in there – think McFlurry style – Smarties, Crunchie, Flake and so on. Or, you could go classy and just up the quantity of Green and Blacks and stick some chunks in there too. Or, if you’re on a health kick (the kind of health kick that allows you a pint or two of double cream) then I can’t see why soft fruit wouldn’t work well, especially with some fruit coulis or lemon curd swirled in. Anyway, you get the idea, so here’s the basic recipe. Takes about half an hour to prepare (longer if you faff around taking arty photos!) and a couple of hours in the freezer before it’s ready to serve.
4 large eggs, separated
Half a vanilla pod
2oz caster sugar
500ml carton of whipping or double cream
4 Mars Bars
4oz Green and Blacks 80% or darker
pinch of salt
Glittery garnishes – I used gold sprinkles, candy balls, a tube of mini Rolos and edible gold dust
– You’ll need two large mixing bowls and a jug, and ideally an electric whisk (or failing that a hand whisk and strong biceps)
– roughly chop the mars bars and half the dark chocolate and place over a jug of boiling water. The aim is to melt the dark chocolate but leave the Mars Bars half melted, so you get some nice chewy bits in the final thing.
– Place the egg yolks and seeds from the half vanilla pod in to the jug, along with the caster sugar. Don’t be tempted to use vanilla essence instead of the real thing, it really won’t be as nice. Beat together for a couple of minutes until creamy
– In one of the large bowls, beat the cream until it holds stiff peaks
– In the other large bowl add the salt to the egg whites and whisk together until it holds stiff peaks
– You now need to combine the three sets of whisked ingredients. Do this carefully to avoid knocking the air out of any of them. First stir the egg yolk mixture into the whipped cream. Most versions of this recipe suggest adding them the other way round, but as I do the yolks in the smaller bowl/jug I do it this way, and it seems to work fine. Combine the two using a large metal spoon, stirring gently
– Next gently stir in the whipped cream in the same way, until all three are combined
– Scrape the melted chocolate goo mix into the same bowl, and again stir in carefully. The dark chocolate should slightly darken the whole mix, and the clumps of Mars Bar should melt in slightly. You may need to tease out any large lumps using two spoons.
– Spoon the mix into a freezer proof dish (you can use several small ones if you plan on serving it on separate occasions)
– Finally, melt the remaining dark chocolate and swirl into the top of the mix, adding any sprinkles etc
– Cover with Clingfilm and freeze for at least 2 hours. If you are making this ahead be sure to take it out the freezer around half an hour before you serve it so it can soften to McFlurry type consistency