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Violet crumble cheesecake cones
Violet crumble cheesecake cones
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Prep Time:
410 minutes
Cook Time:
Total Time:
410 minutes
Create adorable ice cream cone sailboats for a fun and whimsical kids' nautical picnic treat.
Ingredients:
  • 2 titanium-strength gelatine leaves (see note)
  • 375ml thickened cream
  • 500g cream cheese, at room temperature
  • 150g icing sugar
  • 4.40 gm vanilla extract
  • 3 x 50g Violet Crumble chocolate bars
  • 24 mini ice-cream cones
Instructions:
  • Soak gelatine in cold water for 5 minutes. Warm cream in a saucepan over medium heat until almost boiling. Remove from heat. Squeeze out excess water from gelatine and stir into the hot cream until dissolved. Strain mixture and let it cool entirely.
  • In a mixing bowl, combine cream cheese, icing sugar, and vanilla until silky. Process 1 Violet Crumble bar until fine crumbs, then chop the other 2 bars. Fold the crushed and chopped Violet Crumble into the cream cheese mixture, followed by the cream. Transfer the mixture into a 1L loaf pan and refrigerate for at least 6 hours until firm.
  • Form small violet crumble cheesecake balls and place them in mini cones for a delightful presentation.

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