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My Golden Pear

Friday, 13 July 2012


I finally got all three ice creams made and assembled my gelato cake.  It turned out much nicer than I thought it would and looks very pretty on the plate.  It is a lot of work to make all three layers from scratch but once it is done you can leave it in the freezer as a good standby dessert which would go down well with kids and adults.  I haven't given specific quantities for the ice creams because it is going to depend on the container that you use.  Try and use the same amount of scoops for each layer to get some consistency and press down well to get rid of any air bubbles.
Personally I'm not sure it needs the biscuit layer on the bottom and would try it without next time I make it.



Cooking Directions
  1. Line a baking tin with baking parchment.
  2. Crush the biscuits to fine crumbs in a food processor.
  3. Put the crumbs in a large mixing bowl and add the melted butter, stir thoroughly.
  4. Tip them into your baking tin, pressing down firmly with a spoon.
  5. Place in the fridge until set.
  6. Spoon the chocolate gelato over the crumb base, pressing down evenly.
  7. Place in the freezer until set.
  8. Repeat last two steps with the raspberry sorbet.
  9. Repeat again with the vanilla ice cream.
  10. Cover with baking parchment and leave in the freezer overnight to firm up.
  11. When you are ready to serve the gelato cake, remove the parchment, place a serving plate on top, invert the pan and then invert again on to another plate so that it sits base-down.
  12. Serve in slices.
Written by : Angela Darroch       

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Friday, 6 July 2012


Don't you just ā™„ summer?  The trips to the beach, spontaneous picnics in the park, sun downers on the patio as you watch the kids play in the garden till late at night.  Well, here we are at last - it's July and it's summer!!  Or is it?

 As I look out the kitchen window the skies are grey, the rain has been relentlessly beating down on my windows for days now with no sign of disappearing.  In fact we have severe flood warnings throughout the country for this weekend. The long term forecast is no better - rain, rain, rain.  The kids are due to break up for their (very) long summer holidays - HELP!!   Well, I am going to think positive, sunny thoughts and just maybe the weather forecasters have got it wrong and our long overdue summer is just round the corner.  I am going to fill my freezer with lots of light summery dishes and of course the obligatory ice creams and sorbets for the kids.  I made a start today with this very summery raspberry sorbet which is so refreshing and delicious.  Go on make it and dream of summer or if you are lucky enough to be living somewhere where the sun is shining make it and cool down after a long hot day.


For the printable version - click here

Prep time: 15 minutes
Cook time: n/a
Total time: 15 minutes plus 30 minutes churning time

Yield: 6 servings
  • 150g caster sugar
  • 200 ml water
  • 500g raspberries
  • juice of half a lemon
  • 1 egg white

Cooking Directions
  1. Put the sugar and water into a saucepan and bring to the boil, stirring until the sugar has dissolved.
  2. Pour the syrup into a bowl, leave to cool and then chill.
  3. Puree the fruits in a food processor or blender, then press through a sieve into a large bowl.
  4. Stir in the chilled syrup and lemon juice.
  5. If you have an ice cream maker - churn until thick, then add the lightly whisked egg white.
  6. Continue to churn until firm enough to scoop.         
If you are making by hand - pour the mixture into a plastic container and freeze for 4 hours until mushy. 
 Transfer to a food processor and process until smooth, then return to the container.
   Lightly whisk the egg white and stir into the mixture.      
   Freeze for another 4 hours.

Written by : Angela Darroch       

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Tuesday, 29 May 2012


With temperatures soaring, our thoughts are on trying to keep cool.  Yesterday the kids asked for ice cream after school and they both bought a creamy vanilla ice cream covered in chocolate.  Delicious but not very refreshing.  As clementines are currently in season and nothing beats the flavour of fruit in season I decided to make a refreshing sorbet for the after school treat.  The verdict from the kids - ooh this is beautiful!!


Prep time: 20 mins plus freezing time

Yield: Approx 1 litre

  • 15 clementines or oranges
  • 2 lemons
  • 500ml caster sugar (approx.)

Cooking Directions

  1. Juice the oranges and lemons and remove any tough white bits of pith or any seeds from the juice.
  2. Measure the volume of the juice and add half that amount of caster sugar. I had 1 litre of juice and used 500 ml of sugar.
  3. Mix together and pour into your ice cream machine and churn until frozen.
  4. (Alternatively pour the mixture into a rectangular container and freeze. Once frozen, remove from the freezer and beat. Freeze again until completely set).

Written by: Angela Darroch

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