YAHALOM SEMINARY Bridging the Gap

Past Articles:
HANUKAH DESSERT, SERVED IN A BALL

By: By Between Carpools



The fun of dessert is all about the presentation. Even store-bought sorbet, place in a mini square mold (so it’s a little different than that typical scoop), looks amazing. Here, we used plastic acrylic fillable balls to make really easy desserts look amazing (you can get the balls at craft stores like Michaels or on Amazon).

The Lotus Ice Cream Ball = Lotus Biscoff Spread + Vanilla Ice Cream + Cookie Crumbs + Presidor Wafers

1 (56-ounce) container vanilla ice cream

8 tablespoons Lotus biscoff spread

Garnish:

crushed Lotus cookies

Presidor wafers

  1. Melt the ice cream until it's easy to mix. Melt the biscoff spread in a microwave for 20-30 seconds, add to ice cream, and mix together by hand (though you can use a food processor if you like).
  2. Place the ice cream into a Ziploc bag. Cut off the tip of one corner and “pipe” into half a sphere. Decorate with cookie crumbs and Presidor wafers.

Biscoff Streusel

To make a crunch for your Lotus ice cream, you can either crumble Lotus cookies or make your own Lotus Biscoff flavored streusel.

4 tablespoons (½ stick) margarine

1 ½ tablespoons sugar

½ cup flour

2 tablespoons Lotus Biscoff spread

Combine all ingredients. Shape into a flat 8 to 9-inch disk (like a giant cookie). Place on a parchment-lined baking sheet. Bake at 350ºF for 20 minutes. Let cool and crumble.

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The Lemon Mousse Ball = Lemon Mousse + Streusel Crumbs + Lemon Wedge

Crumbs:

½ cup (1 stick) margarine, at room temperature

3 tablespoons sugar

1 cup flour

Mousse:

3 egg whites

¾ cup sugar

2 tablespoons lemon zest

¼ cup lemon juice

1 (8-ounce) container nondairy whipped topping

  1. In a bowl, combine margarine, sugar, and flour by hand to form a dough. Divide into 2, and form 2 flat 8 to 9-inch disks on a parchment-lined baking sheet. Bake at 350ºF for 20 minutes. Let cool and crumble.
  2. In the bowl of an electric mixer, beat egg whites until stiff. Slowly add sugar, lemon rind, and lemon juice. Remove from bowl and set aside. In the same bowl, beat whipped topping until stiff. Fold into egg white mixture.
  3. Place mousse into a Ziploc bag. Cut off tip of one corner. Pipe into half spheres. Garnish with crumbs and optional lemon wedge.

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The Chocolate Peanut Ice Cream Ball = Peanut Chocolate Chunk Ice Cream + Corn Flakes + Chocolate Shavings

Melt 6 ounces chocolate chips. Mix in 6 tablespoons peanut butter and 1 ½ cups corn flakes. Spread mixture on a baking sheet lined with parchment paper and let set.

Cut into small chunks and mix with slightly thawed vanilla ice cream. Place into balls and garnish with chocolate shavings. Add corn flakes before serving.