This refreshing Irish dessert is simple to put throw together, just make sure you have enough time for the mix to chill! If you'd like to make your own Irish soda bread, find the recipe here.
- 1 large slice (about 130 g) Irish soda bread
- 55 g (¼ cup firmly packed) brown sugar
- 4 eggs, separated
- 110 g (½ cup) caster sugar
- 150 ml thickened cream
- 300 ml buttermilk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 6.5 hours
Preheat oven to 200°C. Process soda bread and brown sugar in a food processor to fine crumbs. Scatter breadcrumb mixture over an oven tray lined with baking paper. Bake for 10 minutes or until sugar caramelises and crumbs are golden. Set aside to cool.
Using an electric mixer, whisk egg yolks and caster sugar on high speed for 6 minutes or until pale and fluffy. Whisk cream to soft peaks, then fold in buttermilk. Slowly fold into the egg yolk mixture, then, using your fingers, crumble in breadcrumbs.
Using an electric mixer, whisk egg whites to soft peaks, then fold into the mixture. Pour into a shallow 1.25 litre dish and freeze for 3 hours. Scrape with a fork to break up ice, cover with baking paper then return to freezer for 6 hours or until frozen. Transfer to fridge for 30 minutes before serving, to soften.
As seen in Feast magazine, Issue 10, pg50
Photography by Alan Benson.