Merida.

Merida. 

This is a joint effort with the girls. We think Merida, being Scottish, should be represented by Scottish shortbread. Her curly, wild and fiery hair is reflected by the orange ice cream. The ice cream also signifies the freezing temperatures of the highlands. We are very proud of this interpretation.

My younger daughter made the Merida paper doll😍.

     Shortbread.

Use an electric mixer, beat

-250g butter, at room temperature, with

-110g caster sugar 

-350g plain flour 

-2tsp vanilla,

-pinch of salt.

Beat well to combine.

Tip the mixture onto a floured work surface. Bring the mixture together with your hands.

Roll out to 1cm in thickness.

Use 7.5cm cookie cutter to stamp out 20 discs.

Place on 2 baking trays, lined with baking paper.

Prick the biscuits with a fork.

Bake in 180c oven for 12-15 minutes.

Cool completely on a cooling rack.

      Vanilla ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water.

Then transfer into the prepared dish. 

Freeze for 2 hours.

After 2 hours,

Use an electric mixer, to beat

-vanilla ice cream to get rid of the ice crystals. Stir through.

-juice and zest of 2 oranges.

Spoon into the prepared tin.

Freeze overnight.

Sandwich the shortbread with the orange ice cream to serve.