|Cockatoos outside the house|
Oh and also, it was brought to my attention that I have some underage readers, so I'm going to try and remember to keep my posts PG or warn you guys ahead of time if not :)
So apart from the job-hunting and nominal tidying, I haven't been up to much. This has been in part because I'm struggling through my third bout of bronchitis this year - it's nowhere near as bad as last time, when I was stupid enough to let my antibiotics run out for a day and then couldn't physically drag myself to a doctor to get more by the time my working day was over. This is of course because - no snow! Hurrah! ^_^ It's been a miserable summer, but still empteenth times better than Korea right now. At any rate, it's been making me a bit mopey, on top of other things and missing people in Korea (and let's face it, 맛있는 Korean food!) but another couple of weeks of drugs should see me right.
|"Did someone say food?" Floss, cadging expert.|
So here's what I did:
Amy's Triple-layered Caramel Decadence Ice-cream Cake
2/3 pack of Arnott's Chocolate Ripple biscuits, crumbed in a food processor
2 tbsp butter
2 tbsp sugar
8 or 9 mini Crunchie snack bars, crumbed in a food processor
500 ml caramel - I used Nestle's tart caramel but you might want to use something less rich and thick if you want something less decadent.
500mg blanched almonds (pour boiling water over the almonds, soak for a couple of minutes, then put them in cold water - the skin should come off easily when you rub them)
1 cup sugar
3 tbsp water (I actually had to use 4 because I used concentrated extract and it was too strong and thick)
2 tsp vanilla extract
1. Make the base (1 1/2c biscuit crumbs, butter, sugar, egg white; mixed, pressed into a greased 20cm springform tin and baked for about 8 mins at 180 C).
2. Make the almonds by chopping them, then baking them until golden brown (about 10 minutes at 220 C), then heating the sugar, extract and water until it bubbles and the sugar melts, then adding the almonds. Spread them out on greased paper until they cool, then crumble or pulverise in a food processor if you want it finer. FYI, this is also how you make praline!
3. Layer on some vanilla ice-cream. I was actually going to use a plain chocolate one but we got the wrong one and I decided it would be too rich anyway. Cover this layer with the Crunchie bits and a layer of caramel (about half the tin).
4. Add another layer of ice-cream, then cover this with the sugared almonds, and then the rest of the caramel.
5. Add the final layer and garnish like so with the Crunchie dust, biscuit crumbs and sugared almonds!
|ta-dah! calorie-overload heaven^^|
We haven't tried it yet of course but I'll post up a picture of a slice when we start scoffing tonight!