Giant Red Velvet Cookie and Bombay Crush

Giant Red Velvet Cookie and Bombay Crush

Recipe by: Nolan Adimulam

Cookie Dought

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon Royal baking powder
1 cup castor sugar
1/2 cup butter
1 large egg
1 TBSP red gel food colour

Cookie Flavouring

Ingredients

250g cream cheese
1/4 cup icing sugar
1 tsp vanilla
1 slab Cadbury white chocolate

Method

  1. Beat together the cream cheese and butter until smooth.
  2. Add powdered sugar and vanilla and mix until smooth.
  3. Chill in refrigerator until firm

Decoration

Ingredients

Raspberries
Pistachios
Fennel
Raspberry jam

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Whisk together the flour, cocoa powder, baking soda, baking powder and salt.
  3. In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg and red food coloring and mix to combine.
  4. Add the dry ingredients and mix on low speed, just until combined.
  5. Use the palm of your hand to gently flatten all of the dough just slightly and stuff the cream cheese filling and chocolate , sealing it with the dough.
  6. Bake until the edges start setting, about 25-30 minutes. Press in fresh raspberries and toasted pistachios while hot. Cool for 10 minutes on a baking sheet before transferring to a wire rack to cool completely. Decorate with chocolate, fennel and jam.

Bombay Crush

Ingredients

2 litres Parmalat Easygest milk
1 cup rose syrup
1/4 cup rose water
1/4 cup basil seeds
100g vermicelli
20g butter
1000 ml cream
1 can condensed milk
100ml raspberry liquor

Method

  1. Soak basil seeds in water for 15 mins, drain excess water.
  2. Add all the ingredients, except the cream and condensed milk , to a pot and boil for 5 mins and chill.
  3. Whip cream till stiff and golden in condensed milk. Flatten in container and freeze.
  4. When ready to assemble, mix all the ingredients together and pipe ice cream on top.