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Chocolate 1 oreogasm ice cream tart recipe first of

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chocolate1. Oreogasm ice cream tart recipe-First of all, fit food processor with a metal blade and pulse cookies until resemble fine crumbs, and then addmelted butter and process until combined. Transfer Oreo crust to a 9" spring form pan and press in crust untilfirmly packed. Freeze until firm for half an hour.Remove spring form pan and scoop ice cream over tart before ready to serve. Drizzle with cookies, crème barsand chocolate sauce.2. Vanilla-bean crème BruléeHeat oven to 150°C. Place) capacity ovenproof plates in a big roasting pan. Place cream in an average pan. Scrapethe seeds from the vanilla bean into the cream, and add the bean to the cream mixture. Place over medium heatand bring to a simmer.
Whisk egg yolks and caster sugar together in a bowl then slowly whisk the cream into the egg-yolk mixture untilwell joint. Pour evenly among the prepared dishes. Pour enough boiling water into the roasting pan to reachhalfway up the sides of the dishes then bake in oven for 30 minutes.Transfer the dishes onto an oven tray and set aside for 30 minutes to cool. Cover with plastic wrap and place inthe refrigerator for around 4 hours to cold.3 ice cream-Combine cream, condensed milk and vanilla essence in a big mixing bowl.Beat until cream thickens with electricbeater on high speed. Stir with spoon through chocolate until mixed then pour into a bowl for freezing.4. Sweet corn and zucchini frittersSift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug untilcombined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.Add sufficient oil to a big, non-stick frying pan to cover base. Heat on medium heat till hot. Using 1/4 cup ofmixture per fritter, spoon mixture, and 3 fritters at a time, into pan. Cook for around 4 minutes each side or untilgolden and firm to touch in the centre. Move to a wire rack to cool.5. Sweet Wine SabayonBoil water in pan. Prepare an ice water bath in an average bowl. Place 4 large wineglasses in the freezer to cold.Blow egg yolks into a large steel bowl. Add the sugar and whisk till pale and slightly thickened for 2 minutes. Addwine and orange zest.Set the bowl over the boiling water and whisk constantly over moderately low heat until the sabayon is thick andhas doubled in volume. Immediately set the bowl in the ice water bath and let cool, satire for 15 minutes. Spoonthe cold sabayon into the cool wineglasses and top with the mixed berries. Garnish sabayon with t mint sprigs6. Self-saucing chocolate puddingPreheat the oven to 180ºC and grease a 1.5 litter capacity ovenproof baking bowl. Melt the butter with the milkin pan. Then add the vanilla, flour, caster sugar and 1-tablespoon cocoa, satire to mix. Spread mixture evenly intothe prepared baking dishCombine the brown sugar and remaining 1-tablespoon cocoa in a bowl with 500ml boiling water. Stir until sugarhas dissolved, then carefully pour over the pudding batter. Bake for 35 minutes. Cool slightly for 5 minutes. Dustthe warm pudding with cocoa and serve with cream.

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