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Cranberry-coconut ice slice
Cranberry-coconut ice slice
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Prep Time:
195 minutes
Cook Time:
Total Time:
195 minutes
White chocolate and tart cranberries create a perfectly balanced sweet and tangy treat.
Ingredients:
  • 250g packet macadamia and white chocolate biscuits
  • 75g butter, melted
  • 180g block white chocolate, chopped
  • 125g copha
  • 255.00 gm desiccated coconut
  • 500g packet pure icing sugar, sifted
  • 8.80 gm vanilla essence
  • 2 egg whites, lightly beaten
  • Rose pink food colouring
  • 125.00 ml dried cranberries
Instructions:
  • Prepare a slice pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 2cm above the edges of the pan.
  • 1. Crush biscuits into fine crumbs in a food processor. Add butter and process until mixed. Press the mixture into the pan base. Chill for 15 minutes. 2. Place white chocolate in a microwave-safe bowl. Microwave on HIGH for 40 seconds to 1 minute, stirring halfway until smooth. Spread over the base and refrigerate.
  • In a small saucepan over medium heat, melt the copha. In a heatproof bowl, combine coconut and icing sugar. Stir in the melted copha and vanilla, mixing well. Then add the egg white and mix until combined. Finally, transfer half of the mixture to a separate bowl.
  • Add a touch of elegance by tinting one portion pale pink with food coloring. Gently press the mixture over the chocolate layer. Then, infuse the remaining portion with cranberries, ensuring they are evenly mixed. Press this vibrant mixture over the pink layer, level it off, cover it, and let it chill in the refrigerator for at least 2 hours until it's perfectly firm.
  • Let the slice sit at room temperature for 10 minutes, then slice and serve.

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