I don’t really mind standing in supermarket queues. It’s where I often get ideas. Like the other day when, queueing at Woolies, I spotted Turkish Delight wrapped in chocolate. Now I’m not much of a Turkish Delight fan because I loathe anything with a jelly-like consistency. But I love its rose-flavour and I really love it when it’s combined with chocolate. Naturally that got me thinking and here’s the result – rose Italian kisses.

A frothy, pretty treat. Serve these ice cream Italian kisses at the end of a girlie lunch or dinner with a glass of bubbly… pink of course!

All you need is…

Vanilla ice cream (go for a cheaper neutral vanilla ice cream, not a full-on real vanilla ice cream as the vanilla flavour will be too dominant)
Milk chocolate
Rose water
Red food dye

Melt the chocolate (see tips, tricks and trivia below) and use a pastry brush to paint melted chocolate into chocolate moulds (ice cube trays work too if you don’t have chocolate moulds). Place in freezer to firm up. Paint on a second layer of chocolate and back in the freezer it goes.

Remove the ice cream from the freezer and allow it to become just soft enough to stir. Add a few drops of rose water (go gently and taste to see how much you like). Add a drop or two of red food dye until you have the pink you like. Spoon ice cream into the chocolate moulds and place in the freezer until frozen solid. Spoon a final bit of chocolate over the ice cream to seal it in and freeze until needed.

cook

2 min

prep

20 min

freeze

60 min

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ips, tricks and trivia

The foolproof way to melt chocolate…

You can do it the traditional way and melt the chocolate in a bowl over a pot of boiling water but, honestly, life is just too short. It’s way easier in the microwave. Simply place the chocolate blocks in an ovenproof glass bowl and pop it in the micro. Blast it on full power for 30 seconds – no longer! Remove and stir (even if it still looks solid). Blast for another 30 seconds and stir again. Repeat until the chocolate is melted.

enjoy with

My choice with this is an old favourite Simonsig’s Kaapse Vonkel Rosé MCC. The most gorgeous salmon colour, it contains 53% Pinot Noir and 2% Pinot Meunier (both cultivars used to make French champagne). But then it has a wonderful South African twist – 35% Pinotage as well.

The 2013 received 4 stars in the most recent Platter guide. Simonsig sells it online for R105. But with Christmas looming, I’m starting to see very good shop prices, and picked one up for under R100.

Simonsig Paakse Vonkel

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Ook beskikbaar in: Afrikaans