Amarula Coffee Ice Cream Terrine

Ingredients

• 500 g chocolate ice cream
• 250 g raspberries
• 2 x 500 g vanilla ice cream
• 60 ml instant coffee (mixed with 30 ml water to make a paste)
• 60 ml Amarula cream liqueur
• 50 g macadamia nuts, roughly chopped

Chocolate ganache

• 150 g dark chocolate
• 30 ml whipping cream

Topping

• 250 ml fresh raspberries
• 30 g pistachio nuts, roughly chopped
• 30 g edible flowers

Method

1. Double-line a medium-sized loaf tin with baking paper, making sure that the sides overlap.
2. Soften the chocolate ice cream slightly and spoon it into the loaf tin. Press the berries into it until they sink in and flatten.
3. Soften the one vanilla ice cream and stir in the coffee. Spoon the coffee-flavoured ice cream on top of the chocolate one and flatten.
4. Add the Amarula and macadamia nuts to the remaining vanilla ice cream, spoon on top of the coffee-flavoured ice cream and flatten. Freeze for at least 4 hours, although overnight is best, until set.
5. To make the ganache: Just before serving, melt the chocolate and cream together, stirring until smooth and shiny.
6. Invert the ice cream terrine onto a serving platter. Remove and discard the baking paper. Top with berries, pistachios and flowers. Drizzle the ganache over it and cut into slices. Serve immediately and enjoy!