All right, Stop. Collaborate and listen, I am back with a brand new invention….
Thanks to my lovely friends at the Spice Peddlers we are mixing up the flavours of Mexico with an Australian icon to create a dessert that has more contradictions than a Katy Perry song.
This baby is hot and it’s cold, it’s sweet and it’s sour,it’s crunchy and gooey, it’s pretty in pink but it packs a wicked punch and it’s fruity and boozy…ok, technically, those two aren’t opposites but this is awesome and fucks with your head in the best possible way. Et voila, the Ice Iced Vovo.
But first, for those of you not familiar with the Iced Vovo, it is probably the most legendary biscuit in Australia.
Well….right behind the Tim Tam. And the Anzac.
We are a nation of biscuit lovers.
Anyhoo..it’s right up there.
According to the Arnott’s Biscuits website:
An Iced VoVo is a lovely biscuit topped with two strips of pink fondant and a strip of strawberry jam, all sprinkled with coconut – a symphony in pink!
A much smaller symphony in pink than what I remembered from my childhood but a symphony in pink nonetheless. Anyway, forget about them for a while. Think of this as a play. Australia has exited stage left.
Because we need to talk about sorbet. More specifically this sorbet which I made from some ancho chillies (sent to me by my friends at the Spice Peddlers), some raspberries, tequila and lime. Enter Mexico stage right….
So I whipped up the sorbet. And it was delicious Mind you, with those ingredients how could it not be?
It is really good just on it’s own.
But anyone can have ice cream in a cone. It tasted great, but I was feeling a bit blah about the presentation. I actually made this ages ago but because I didn’t love it, I found it really hard to write about. When I feel that way about most things, I just don’t write about them. But this one haunted me, I had to write about it but the cone just seemed so boring.
So, after pondering about it for a few weeks, I thought maybe an ice cream sandwich would be a bit more interesting. So I hightailed it down to the supermarket to buy some biscuits. I had in my head something like a shortbread or those cats tongues? And then I saw the Iced Vovo’s.
So I had my components. My first idea was a very simple ice cream sandwich:
This looked great and was pretty much what I wanted. However, the main problem with it was that when you bit into it all the sorbet oozed out over your hands.
But it was good, it had the flavours and a normal person would have probably left it there. Luckily for you, I ‘m not normal. I liked the sandwich better but was still not absolutely inspired. Then, this morning I was writing my journal and it came to me….
The strip of jam down the middle of the vovo was the same colour as the sorbet….so what if…..you took a biscuit, any biscuit and you put a little line of sorbet down the middle? Then instead of fondant what if you took some of those little baking marshmallows….hmm…how would you stop them rolling off? What if you toasted them?
If there was a problem, yo, I’ll solve it. Check out the hook while my djay revolves it.
Ice, Iced Vovo
These are best eaten straight away, when the marshmallow is still gooey and before the sorbet melts…so good…and once you’ve made the sorbet it takes about 3 minutes to make. Super easy, super good. Seriously the hardest part is making sure the marshmallows don’t fall off the biscuits as you put the tray in the oven!
I ‘m going to be thinking up some more kooky recipes for the rest of the month of crazy. Have a great one whatever you do. Meanwhile, enjoy the duclet tones of Mr Robert Van Winkle AKA Vanilla Ice.
- 1/2 cup water
- 1/2 cup sugar
- 1 ancho chilli, chopped and deseeded
- 1 cup frozen raspberries
- juice of 1 lime
- 30ml tequila (more or less to taste)
- pinch of salt
- 1 pack plain biscuits
- 1 pack mini marshmallows
- Dessicated coconut for sprinking
- Place the water, sugar and chiles in a saucepan over medium-high heat.
- Bring to the boil and stir frequently until the sugar melts.
- Allow to cool.
- Pick out the chilli pieces
- Place the frozen raspberries, the chilli syrup, the lime, tequila and salt into a blender and mix until well combined.
- At this point you can choose to strain the mixture to get rid of the raspberry seeds. I didn't bother.
- Place in a pan in your freezer until set, overnight is best.
- Remove the sorbet from pan and place back in the blender and whiz for a couple of minutes to break any ice crystals then pile it back into the pan and the freezer to reset, about 4 hours.
- Just before you are ready to serve, toast the coconut until it is golden brown. Turn the grill to high.
- Place the biscuits on a baking tray and place two lines of mini marshmallows down the sides of each biscuit, leaving a gap between them.
- Remove the sorbet from the freezer and, using a biscuit as your guide cut rectangles of sorbet just slightly shorter than the biscuit and the same width as the gap between the marshamllows.
- Place these back in the freezer.
- Place the tray of biscuits under the now hot grill. In less than a minute the marshmallows will start to caramelise. Remove the biscuits from under the grill.
- Take your sorbet slices from the freezer, place inbetween the lines of toasted marshmallows.
- Sprinkle with the toasted coconut and serve immediately.
- If you can't be bothered making the ancho sorbet, you could use a store-bought raspberry sorbet.
- Any biscuit can be used for the base.