Easy madeleine 'baba'
This is a cheat on a rum baba that’s very simple – use your favourite rum to make it more special
Cherry and pistachio neopolitan
- Preparation and cooking time
- Prep:
- plus freezing
- Easy
- Serves 6 - 8
Skip to ingredients
- 450ml tub of cherry ice cream(we used Crosta & Mollica Amarena cherry)
- 350g pistachio ice cream(we used Remeo)
- 350g vanilla ice cream
- amarena cherriesto serve
Nutrition: per serving (8)
- kcal241
- fat12.5g
- saturates7.7g
- carbs28.1g
- sugars25.6g
- fibre0.3g
- protein4g
- salt0.2g
Method
step 1
Line a 900g loaf tin with foil using two strips, one lengthways and the other widthways.
step 2
Scoop the cherry ice cream into the base and flatten it down into an even layer. Freeze for 30 mins.
step 3
Scoop over a layer of pistachio ice cream, then freeze again for 30 mins.
step 4
Add a third layer of vanilla ice cream, fold any overhanging foil over the top and freeze overnight.
step 5
To serve, heat the edge of the tin with a warm cloth to loosen the ice cream. Fold back the foil, invert it onto a plate and peel off the foil – you might want to do this before your guests arrive, putting the whole thing back in the freezer until you need it.
step 6
Serve in slices with some amarena cherries spooned over, if you like.
