Mini Ice Cream Tartufo

by Caren McSherry

A sensational mini dessert that can be prepared a few days ahead of time. You can fill the centre with a variation of treats from salted caramel sauce to brandied cherries. I like to use silicone molds for easy removal.

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1 silicone round mold (6 divots/tray)
2 cups good vanilla ice cream

Filling Options:

Peanut butter
Caramel sauce
Hazelnut or pistachio cream
Brandied cherries

Coating Ingredients:

1 cup Crispearls
1 heaping cup chopped toasted nuts (almond, pistachio, pecan)
Decorative gold flakes

Method:

1. Soften the ice cream just slightly, it should be easy to push it into the molds. Fill the mold halfway and then put a tablespoon of your desired filling in the middle. Top with ice cream, smooth the top and freeze for 3-4 hours.
2. To finish, have the chopped nuts or pearls in a shallow dish. Pop the ice cream balls out of the silicone and roll in the nuts, pushing on the ball so that the nuts adhere. Keep in the freezer until ready to serve.

Makes 6