Cornetto for me are the ultimate ice cream summer treat. I’m talking about the Walls version. Not the cheap supermarket brand style wands, which taste nothing like the real thing on a budget of £1. C’mon.
My family enjoy the nut and chocolate combo, whilst my favourite has to be the strawberry cornetto, which means I can buy them and keep them in the freezer for as long as I like (which is about 3 days) without anyone going in there and nicking them. They have the Cornetto raspberry enigma, which in my opinion deserves no place in my freezer. It’s quite artificial tasting and stupidly sweet. It has this full core of frozen raspberry sauce with dark chocolate nibs, which in my opinion tastes more like jam and has some weird raspberry flavoured sugar thing on top.
No thank you.
The ever so delicious Cornetto reminds me of summery days as a child, wearing those pink jelly glittery sandals and summer dresses, washing teddies in the warm ‘summer’ sun and picking berries for my famous ‘berry pie’ and leaving it out for the birds to eat.
For me, the best bit is the big chunk of chocolate that sits patiently at the bottom, waiting to be devoured. Underneath the strawberry sauce drizzled vanilla ice cream is the fruit ice water, which is amazing. It even has the little flecks of strawberry in it. Yum Yum Yum.
Man I love this ice cream.
Sooo many different layers and textures…
I’m craving one right now.
While my version is a fake version and it isn’t frozen, it’s still has all those yummy flavours and layers. The chocolate chunk at the bottom, the strawberry fruity middle, which in this case is a egg free strawberry mousse topped with a swirl of vanilla cheesecake topping, which is very reminiscent of the ice cream just with a little tang and that fruity strawberry sauce. It’s all too delicious for you not to try…
For the chocolate cones…
75g dark chocolate
6 chocolate dipped waffle cones
- Melt the chocolate in the microwave using 30sec blasts and stir continuously to prevent the chocolate burning
- Put a 2 tablespoons of melted chocolate and spread around the inside with a knife. Allow to set upright in a glass in the fridge
For the strawberry mousse…
120g strawberries, chopped
15g caster sugar
100ml double cream
- Combine the chopped strawberries with the sugar and water in a saucepan and bring to the boil until the strawberries turn mushy and syrupy.
- Whilst warm add the marshmallows and stir till all the marshmallow has melted. Place in an ice bath to allow it to cool quicker.
- Whip the cream till it forms soft peaks. Fold in the marshmallow mix until has been incorporated.
- Pipe or spoon into the chocolate cones 3/4 full and allow to set for approx 1 hour
For the strawberry sauce…
50g strawberries, chopped
2tbsp strawberry jam
- Heat the jam, strawberries and water together till syrupy and set aside to cool.
- Spoon some of the cooled strawberry sauce on top of the mousse and reserve the rest for the topping
For the ‘ice cream’ swirl…
45ml double cream
160g cream cheese
50g icing sugar
1 vanilla pod
- Melt the cream with marshmallows. Allow to cool
- Combine the cream cheese, vanilla and icing sugar together. Add the marshmallow cream and fold into the mix.
- Place this mixture into a piping bag fitted with a star nozzle and leave in the fridge for an 1 hour to set up.
For the assembly…
6 x chocolate cones with strawberry mousse set in them
1 x batch of ice cream swirl mix
Leftover strawberry sauce
- Swirl the cream cheese mix onto each cone so it looks like a soft serve.
- Drizzle the strawberry sauce on top and sprinkle on some non pareils
Oh So Sweet Baker’s Notes
- I bought a mixed bag of pink and white marshmallows. Pink for the mousse, white for the swirls and any leftover in my mouth
- If you can only find white marshmallows use that. If you want more of a pink hue for the strawberry mousse add a drop of pink food colouring if desired
- This ‘ice-cream’ cone is egg free. To make this gluten free, use gluten free cones
Oh So Sweet Baker x