Kingdom Hearts: Birth By Sleep – Spark Lemon

After what has seemed like an eternal winter (I’ve worn some kind of coat every day for over a year now) the sun has made it’s way back North to Edinburgh. This unseasonable warmth has been glorious; barbecues in the park, lunch on Calton Hill and far too much exposed white flesh. Of course, I’m currently missing out on what is probably going to be our only week of sun for the year because I have a horrible cold. I thought I was going to have to miss this weeks post but then I realised I could make something that would be both medicinal and gaming related – as the two seem to go hand-in-hand for me anyway. I’d been holding back attempting this amazing looking treat for a suitable time to post, but now seems as good a time as any. For anyone local enjoying the weather, or someone like me with a sore throat, this Kingdom Hearts Spark Lemon sundae is perfect.

This recipe serves 4.

What you will need: Greaseproof paper/baking parchment, a rolling pin, a knife, a zester or fine grater, 2 bowls, and 2 piping bags.

Ingredients:

5 Large Unwaxed Lemons

450g / 3 Cups Vanilla Ice-cream

2 Tablespoons Lemon Curd

1 Tablespoon Lemon Zest

25g / 1 Cup Meringue (Crushed)

75g / ½ Cup Lemon Sorbet

To Garnish:

Green/Blue Royal Icing

1 Slice of Lemon

2 Tablespoons Lemon Curd

Sprigs of Mint

Preparing the Spark Lemon:

1. To make the ‘spark’ garnishes, roll out some coloured royal icing and trim into the desired shapes. You’ll need two lightning bolts per Spark Lemon. Leave the icing shapes out to air dry and become hard.
2. Take a large, decent sized lemon and cut the top off it. This will become your ‘bowl’ for the ice-cream. Hollow out the centre then pop it in the freezer to chill.
3. Meanwhile, allow the vanilla ice-cream to soften a little. Take half the vanilla ice-cream (225g / 1 ½ Cups) in one mixing bowl, and the other half in another.
4. Add the lemon curd and the lemon zest to one half of the vanilla ice-cream, mix thoroughly then return the ice-cream to the freezer to chill.
5. To the other half of vanilla ice-cream, add the crushed meringue and return it to the freezer to chill too.
6. Once the lemon is nice and cold, and your ice-creams are chilled, you’re ready to make the Spark Lemon.

Making the Spark Lemon:

1. Take the lemon out of the freezer. Put two tablespoons of lemon sorbet in the base.
2. Next, spoon in the vanilla meringue ice-cream and fill it up until it’s level with the top of the lemon. Return the lemon to the freezer until the ice-creams have chilled.
3. Once chilled, take a piping bag and fill it with the vanilla and lemon curd ice-cream. Starting in the centre of the lemon, pipe around and up to create a swirl of vanilla and lemon curd ice-cream on top.
4. Use a piping bag to create a swirl of lemon curd around the ice-cream, then garnish with a sprig of mint, slice of lemon and the icing ‘sparks’, and enjoy!

“A lemon ice cream whose sour power will have you wincing in joy”, that’s a tough mark to hit! But I did it! There’s a delightful contrast here between smooth and creamy vanilla, sweet lemon curd and tart sorbet - a treat with a serious zing. And you know, my throat is feeling much better already. Use any left over lemon and mint to make a delicious and refreshing lemonade!

Like this? You might also enjoy the Kingdom Hearts II – Sea Salt Ice-Cream.

Costume Quest – Pizza Sundae

Pizza Sundae was the big winner of the Costume Quest vote, even my own mother was begging for this one to win! When thinking about how to make this I had to consider quite a few things – is this more savoury and pizza based? Or sweet and ice-cream based? I decided that blue layer indicated something sweeter, in fact it reminded me of fond memories eating tutti-frutti ‘Smurf’ ice-cream in Italy as a child. So I constructed a kind of pie filled with the many layers and heart of an ice-cream sundae.

This recipe serves 6-8.

What you will need: 9 inch pie dish, greaseproof paper/baking parchment, baking tray, large and medium bowls, a whisk.

For the Base:

110g / 1 Cup Salted Peanuts (Finely chopped/crushed)

200g / 1½ Cups Digestive Biscuits (Crushed)

50g / ¼ Cup Butter (Melted)

For the Sundae:

200g / 2 Cups Good quality:

• Strawberry Ice-cream
• White Vanilla Ice-cream
• Chocolate Ice-cream

Red & Blue Food Colouring

18g / ½ Cup Mini Marshmallows (The smaller the better)

50g / ½ Cup Small Chocolate Chips/Chunks

200ml / 1 Cups Double Cream

6 Tablespoons White Caster Sugar

8 Glacé Cherries (Halved)

Preparing the Base:

1. Preheat the oven to 190C/375F and place the baking tray inside to heat up. Grease and line the pie dish and set aside.
2. In a bowl add the peanuts, crushed digestive biscuits and melted butter and mix thoroughly.
3. Press the mixture evenly into the prepared pie dish and make a few holes in the base with a fork. Place the pie dish in the oven on top of the preheated baking tray and cook for 10-15 minutes or until crisp and golden. Remove from the oven and allow to cool completely before storing in the fridge to chill.

Preparing the Sundae:

1. Remove the strawberry ice-cream from the fridge and allow it to soften – not too much, just enough that it is manageable. Once soft, adjust the colour (if not pink enough) with a little red food colouring and mix well.
2. Mix the mini marshmallows into the strawberry ice-cream then pour the mixture into the pie crust ensuring it is smooth and even. Place in the freezer to chill.
3. Next remove the vanilla ice-cream and allow to soften. This time add a few drops of blue food colouring and mix well until the right shade has been achieved.
4. Take the now frozen pie from the freezer - please make sure each layer is fully frozen before you add the next otherwise they will mix and it will be more difficult! Pour the blue-vanilla ice-cream on top, spread evenly then return to the freezer to set.
5. Once frozen again, remove the chocolate ice-cream and allow to soften. Add a few drops of red food colouring to add a subtle red hue to the chocolate layer. Mix in the chocolate chunks/chips.
6. Pour the chocolate ice-cream over the blue-vanilla then return the pie to the freezer.
7. Take the pie from the freezer 20 minutes before serving to allow to thaw. Whip the double cream, slowly adding the sugar to taste, then add the whipped cream on top and scatter with glacé cherries. Serve with a hot chocolate or fudge sauce if desired.

From above, the Pizza Sundae actually looks like a pizza covered in some bizarre red olives – mission accomplished! Originally I wanted the crust to be a cookie crust, but after a bit of research I discovered this wouldn’t freeze very well and was forced to use a cheesecake style base. I added in some salted peanuts to create a nice contrast with the sweetness of the ice-cream filing – I always love nuts in my sundaes for this reason and it works just as well here. I had toyed with the idea of the blue layer maybe being minty but decided in the end to go with the classic Neapolitan flavours – the vanilla layer acting as a nice balance between the strong flavours of the strawberry and chocolate. I was really worried this wasn’t going to work and I seriously impressed even myself when I finally cut it open! With whipped cream and a cherries on top I think the Pizza Sundae is the future of sundaes and the combinations are nearly endless!

Don’t forget to check out the other winners - Mossy Log and Choconana!

Costume Quest – Choconana

“There’s always money in the banana stand…” That is literally all I can say about this.

This recipe serves 4.

What you will need: Large baking tray, greaseproof paper/baking parchment, large pot and medium pot, wooden spoon, a whisk, and a flavour injector/syringe.

Ingredients:

4 Small Bananas

100g / 1 Cup Chocolate Chips

Variety of Toppings:

• Crushed Nuts
• Coconut
• Sprinkles
• Cookie Crumbs etc.

For the Caramel Filling:

100g / ½ Cup White Caster Sugar

3 Tablespoons Butter

60ml / ¼ Cup Double Cream

Making the Caramel Filling:

1. Heat the sugar in a large, heavy pot on a medium to high heat. Once the sugar begins to melt stir it constantly then stop once it comes to the boil. Ensure all the sugar has dissolved, it should be a dark golden colour.
2. Immediately add the butter and whisk until the butter has melted. Once melted take the pan off the heat. While whisking gently pour in the cream slowly – the caramel will puff up then settle.
3. Once whisked to a smooth consistency, allow the caramel to cool for a few minutes then transfer it to a clean cup or suitable vessel and set aside for later.

Making the Choconana:

1. Fill the flavour injector/syringe with the warm caramel sauce. Peel the bananas and lay them onto a baking tray. Into each banana in about 3 locations inject a little of the caramel sauce. If you do not have a syringe, use the caramel sauce as a dipping sauce.
2. Have all your ingredients prepared – have your toppings laid out in large bowls, melt the chocolate with the butter over a bain-marie then set aside.
3. Taking the bananas one at a time dip them into the chocolate then sprinkle with the toppings of your choice or leave them plain. Place them back on the greaseproof lined tray to dry or place in the fridge to chill.

Firstly it was really difficult to take flattering pictures of these so I apologise. They actually look like turds. Yummy turds though. You could literally pair anything you fancy with these, in fact all of the Costume Quest recipes compliment each other. Why not enjoy a Choconana on top of the Ice-cream Sundae, or pour the caramel sauce over the Mossy Log? Again if you don’t have a syringe don’t worry, just pour the caramel over or use it as a dipping sauce and it’s just as delicious! 

Don’t forget to check out the other winners - Pizza Sundae and Mossy Log!