LIZ KOLBECK, WRITER AND COOK
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Coupe Danemark - a real treat

18/4/2021

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A crowd-pleasing dessert for your outdoor garden party of 6
Coupe Danemark - Ice cream dessert with hot chocolate sauce

This recipe is from one of my Summer of Six menus - the cold weather option. I give three hot dishes to warm up your guests if you're having a Garden Party for Six and snow is forecast. Have a look at From Cologne to Copenhagen for the full menu.

The Tivoli Gardens in Copenhagen are a pleasure at any time of the year, but perhaps most at Christmas. The scent of spices and chocolate warms and entices you. I can’t call Coupe Danemark actually a street food, you can’t eat it with bare hands. But even in cold weather, this ice-and-hot sauce dessert is served to eat at streetside tables. It's called Coupe Danemark in Germany and Switzerland (hence the spelling) and Dame Blanche  - or White Queen - in Belgium and Holland, but I'm not sure it's got it's own name in Denmark, so I'm using the German name here.

I have cheated and used shop bought vanilla ice-cream but I will have some recipes for home made ice-cream on my blog when the weather is more suitable for thinking about making your own frozen desserts.

Serves 6.  Timings:  10 minutes 
  • 1 carton good vanilla ice-cream
  • 500ml double or whipping cream, whipped until stiff and put into a piping bag with a wide star nozzle
  • 30g hazelnuts, options. Chocolate curls to decorate.
  • For the sauce:  2 Mars bars, 50g butter, 50g golden syrup, 100g dark chocolate
 
Roast the hazelnuts in a small frying pan for a few minutes and bash them with a potato masher or solid block to get crumbled pieces. Leave on kitchen paper to cool.

Put all the sauce ingredients into a microwave bowl and blast for 30 seconds. Stir, blast again for 30 seconds. Check the consistency, if you need more butter, add a little more to keep the sauce glossy and pourable.

Spoon a generous helping of ice-cream into each sundae dish. Pipe cream round the outside and spoon hot sauce down the middle, so it hits the ice cream. Pipe a little cream on top and sprinkle over some roast chopped hazelnuts.

Serve straightaway with a few chocolate sprinkles or curls on top.
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    Some Changes - April 2022

    Thanks to my friends and followers for your patience, and for your encouragement to start blogging again.

    I've been taking time away from social media and writing my books, "The Family Way" and "The Way Home" following the lives of two young Scotswomen from the outbreak of the First World War.

    I'm going to change the emphasis of my blog and follow what Jean and Gladys would have cooked and eaten, working as servants in a big house near Edinburgh in 1913.  

    Researching for the books, I've learned a lot about the lives of women at that time, and I'd like to share some of that with you.

    I won't give you story spoilers as I'm hoping to get the books published sometime soon.

    As always, please get in touch with any of your own family recipes that your grandmother may have cooked in the early 1900s. I'll adapt them to modern methods and share them on my blog.

    ​Happy Cooking!


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