Giant Mango Weiss Bar
STEP 1:
Line the base of the mold you wish to set your mango Weiss bar in and set aside.
STEP 2:
Layer 1: Smoked Vanilla Ice cream with Chocolate Seasalt Caramel.
Ingredients -
- 1 litre Vanila ice-cream (or make your own)
- 1tbs Lane's Chocolate Sea Salt Caramel Seasoning
Method -
Put icecrean in a bbq safe bowl then place this in a larger tray that you can fill with ice. Cold smoke your ice-cream, stirring occasionally and changing ice if needed, until you reach the smoke flavour you desire. I smoked my ice-cream for approximately an hour on the lowest setting on the ZGrill. Remove from you ice bath and stir in your Lane's Chocolate Sea Salt Caramel Seasoning. Pour into your mold and freeze until hard.
Put icecrean in a bbq safe bowl then place this in a larger tray that you can fill with ice. Cold smoke your ice-cream, stirring occasionally and changing ice if needed, until you reach the smoke flavour you desire. I smoked my ice-cream for approximately an hour on the lowest setting on the ZGrill. Remove from you ice bath and stir in your Lane's Chocolate Sea Salt Caramel Seasoning. Pour into your mold and freeze until hard.
Layer 2: Mango sorbet
Ingredients -
- 600g fresh mango (weight after seeds and skin removed)
- 100g caster augar
- 150ml water
Method -
Blend all ingredients together and pour over ice cream. Freeze until hard.
Layer 3: biscuit base
Ingredients -
- Butter nut biscuits (or your favourite biscuit)
- 80g butter, melted
- 2 tsp Lane's Chocolate Sea Salt Caramel Seasoning
Method -
Blend biscuits ontil they are a fine crumb. Mix together with your butter and Seasoning and then press into the top of your mold. Freeze until base sets.
Done!
Turn out onto a serving board and eat before it melts.
