Roomys koekie nagereg

 

 

 

 

 

 

 

 

 

 

 

Foto geleen.

Die resep pas ek aan en gebruik net wat ek in die huis het.

Jy kan dit maak van vreeslik eenvoudig tot super luuks

Neem n  broodpan en voer uit met bakpapier.

Koekies  – Ek verkies Romany Creams

Maak 2 liter Vanilla Roomys sag. Teen kamer temperatuur of in die mikrogolf.

Roer ‘n blik Karamel Kondens melk oor effens sag.

Meng met roomys. Of as jy 2 geure roomys wil hê net met die helfte van die roomys.

Smelt ‘n groot plak neute sjokolade in ‘n dubbelkoker met bietjie room tot dit loperig genoeg om te smeer.

Ekstra neute indien verkies.

 

Sit aanmekaar:

 

Maak koekies grof fyn.

Versprei van die koekies onder in die pan om ‘n basis te vorm.

Ek het altyd gekrummelde koekies in die kas, so ek is nie seker of jy 1 of 2 boksie koekies benodig nie. Ek sal dink 2.

Smeer die helfte van die roomys in die pan.

 

Dan ‘n dun lagie sjokolade met die res van die growwe koekie krummels.

Strooi ‘n dun lagie gebreekte neute oor indien verkies.

Smeer die res van die roomys oor.

Dan weer ‘n stewige laag sjokolade met ekstra gebreekte neute.

Plaas so oop in die vrieskas tot hard gevries. Ten minste oornag.

Opdiening:

Lig/tiep die roomys uit die broodpan saam met die bakpapier.

Verwyder die bakpapier en sny in skywe.

Ongeveer soos dik soos broodskywe.

Halveer die snytjie roomys om ‘n kleiner porsie te verkry.

 

Ek sit die roomys gewoonlik op ‘n vleis bord vir opdiening en sny dit ook daarin.

Dit wat oorskiet kan net so met vleis bord en al vrieskas toe gaan vir die volgende kuier slag.

(Maak net seker dit is nie Ouma se fyn vleisbord wat sal bars van die koue nie)

 

 

Ice Cream Cookie dessert

The proper recipe is below, but here being my short fast version:

Take the ice cream from the freezer and put in the fridge to soften.

Take a loaf pan, spray with Spray and Cook (or grease the pan in the usual way)
Place a layer of (thick) Tin foil all around the pan. The bottom and the sides.
This way you can lift whole ice cream out to serve.

Crumble a packet of Romany Creams (any flavor).

Stir a tin of Caramel (or “boiled in the tin” condensed milk).
Stir to soften the Caramel so that you can spread it.
Stir some nuts (not salted) in the Caramel if you have any.

Melt a large slab of Nut chocolate (good quality) with approx. 125ml of cream or Orley whip

Place the cookies in the bottom of a loaf pan.
Add a layer of softened ice cream.
If the ice cream is too soft, put it back in the freezer for a while
Add a layer of Caramel
Then a layer of ice cream again.
Then spoon or layer the melted choc over the top
Place a sheet of wax paper (lunch paper) loosely over the top and freeze – at least overnight.

Lift the ice cream out. Cut in thick slices and half the slices again.

The proper recipe:

COOKIES
1 packet cookies of your choice
(I like to use Romany Creams)

WALNUT MIX
1 cup chopped walnuts (or nuts of your choice)
1 1/2 tablespoons butter or margarine
1 tablespoon packed brown sugar

CHOCOLATE SAUCE
1 can (12 fl. oz.) Evaporated Milk (Carnation milk)
1 cup (6 oz.) Semi-Sweet Chocolate Morsels (chips)
1 cup powdered sugar (icing sugar)
2 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
1 tablespoon vanilla extract

For an easier Chocolate sauce recipe:
1 Can Evaporated milk
1 Large slap of (brown) milk chocolate
1 Cup icing sugar
2 tablespoons butter or margarine
1 tablespoon vanilla extract

2 liter or 1.5 qt. Vanilla Ice Cream, softened

_
FOR COOKIES: Chop cooled cookies into small pieces.

FOR WALNUT MIX:
PREHEAT oven to 375° F or 190 C. Grease 8-inch-square baking pan.
COMBINE walnuts, butter and brown sugar in small bowl. Pour into prepared pan. Bake for 8 to 10 minutes; stir well. Cool completely in pan on wire rack.

FOR CHOCOLATE SAUCE:
COMBINE evaporated milk, morsels, powdered sugar, Choco Bake and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.

If you are using the easier Chocolate sauce recipe:
Break the chocolate into smaller pieces.
Combine all the ingredients in a heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.

TO ASSEMBLE:
WRAP outside of 9- or 10-inch spring form pan with foil. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.

PLACE remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight.

TO SERVE, let stand at room temperature for 20 minutes. Remove side of spring form pan. Cut into slices.

 

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