My friend Jen presents this fabulous dessert at her Christmas luncheon to the delighted applause and plate licking pleasure of her guests. I picked up the baton and posted the recipe several years ago, had fun playing with the formula recently and, for the requesters, here’s an update. Plus a variety of options. Perfect for entertaining 8 to 10 of your nearest and dearest any time of year and ever so easy to knock up between those pesky household chores the day before serving.

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Need:
2 x 220g bottles chocolate Ice Magic

2 litres Cookies & Cream ice cream

1 litre Vanilla ice cream

2 packets Oreo Cookies

Oil spray

500g Strawberries for decoration

Do:
1) Spray a 22cm springform pan with oil spray then line the sides and base with a double layer of baking paper, extending 6cm above the rim of the pan

2) Squeeze one bottle of Ice Magic over the base of the pan and spread to cover surface. Tap on bench to settle then pop in freezer until set

3) Scoop 1/2 the Cookies & Cream ice cream into a bowel and stand at room temperature or until slightly softened

4) Spoon the softened Cookies & Cream ice cream over the Ice Magic layer and press into an even layer with the back of a spoon

5) Freeze for one hour or until firm

6) Gently pulse one packet of the Oreos until coarsly crumbled

7) Sprinkle Oreo crumbs evenly across the layer and return to freezer

8) Soften Vanilla ice cream in the same manner and spoon over Oreo crumb layer

9) Freeze for one hour or until firm

10) repeat steps 6 and 7

11) Spoon remaining  1/2 of the Cookies & Cream ice cream over the Oreo crumb layer

12) Cover and freeze over night, until ready to serve

13) Remove the side of the pan and carefully transfer cake to a chilled platter or cake stand

14) Top with strawberries and drizzle with the remaining Ice Magic

15) Serve immediately to the grateful hoards

Enjoy!

PS: Have fun experimenting with different flavours! A few to get you started:

• Substitute Cookies and Cream for Caramel or Chocolate ice cream
• Substitute Oreo Cookies for Maltesers or crushed choc mint biscuits
• Substitute Strawberries for tempered chocolate shards and Maltesers or mint cookies

Choices, choices!

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Thank you Australian Woman’s Weekly for the concept.

Burrata with Blood Orange, Coriander Seeds and Lavender Oil 

Need:

• 2tbsp olive oil
• 11/2 tsp clear runny honey
• 3/4 tsp dried lavender
• 1/2 small garlic clove, crushed
• 1 tbsp coriander seeds, toasted
• 2 blood oranges (320g) or 2 medium oranges
• 4 burrata* balls (440g)
• 5g basil or micro-basil leaves
• coarse sea salt

Do:

1. Place oil in small saucepan with honey, lavender, garlic and 3/4 tspn of salt. Bring to a simmer on a medium-low heat and remove at once. Stir well and set aside until completely cool, then add coriander seeds.
2. Use a small, sharp serrated knife to trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove skin and white pith. Slice into 8 rounds, 1cm thick, and remove the pips.

Serve:

• Divide the orange slices between 4 plates, slightly overlapping and place a burrata ball alongside.
• Spoon coriander seeds and lavender oil over the cheese and orange, top with torn basil leaves or micro basil left whole and serve.
• For added flair, spoon the dressing at the table from a snazzy baby copper pan.

Thanks for the fabulous day Jane!

* Burrata (butter in Italian) is a fresh cheese made from mozzarella and cream. The outer shell is pure mozzarella while the softer inside is a mixture of mozzarella and cream, which starts to ooze when the ball is pulled apart. (recipe from the famous NOPI restaurants).