<strong>INGREDIENTS</strong> <strong>Corn Flake and malted milk ice cream</strong> 1l milk 500g Corn Flakes 200g cream 175g sugar 1 can condensed milk 600g malt powder <strong>Chocolate biscuit base</strong> 110g praline paste 10g butter 250g chocolate 90g Corn Flakes <strong>Chocolate mousse</strong> 250g dark cooking chocolate, chopped 4 eggs, yolk separated from whites 2 tablespoons finely grated orange rind 80ml orange juice 1 tablespoon caster sugar 200ml thickened cream <strong>METHOD</strong> <strong>1</strong> To make the ice cream, place all the ice- cream ingredients in a large saucepan and bring them to a simmer, cover and let infuse for 15 minutes. <strong>2</strong> Pass the mixture through a fine strainer and churn in an ice cream machine until it reaches the correct consistency. <strong>3</strong> To make the chocolate biscuit base, melt the praline paste, butter and chocolate in a bain-marie or double boiler (off the stove so it doesn’t burn). Fold in the Corn Flakes and mix well. <strong>4</strong> Pour the mixture onto a sheet of baking paper, place another sheet on top and roll out the mixture. Then place in the fridge to set for 30 minutes. <strong>5</strong> Now make the mousse by melting the chocolate in a double boiler (off the stove so it doesn’t burn). Stir until melted and then allow cooling slightly. <strong>6</strong> Add the orange rind and juice, place back on top of the saucepan of hot water and mix until well combined. <strong>7</strong> Add the egg yolks to the chocolate mixture and mix well. <strong>8</strong> Beat the cream until thick. Fold into the chocolate mixture until smooth. <strong>9</strong> Using electric beaters, beat the egg whites in a separate bowl until firm peaks form. Add the sugar and beat until thick, glossy and stiff. <strong>10</strong> Using a large metal spoon, progressively fold the egg whites into the chocolate until thoroughly combined. <strong>11</strong> Place the mousse mixture into a piping bag and set aside. <strong>12</strong> Take the set biscuit base out of the fridge and using a steel mold cylinder (or biscuit cutter) cut out circles for each base. <strong>13</strong> Keeping the molds on top of the bases, pipe the chocolate mousse on top (or place the biscuit bases in a muffin tray and pipe mousse on top). <strong>14</strong> Refrigerate for 2 to 3 hours. <strong>15</strong> Once the mousse has set, carefully remove the ring molds (or scoop out from the muffin tin) and place on a plate. You can decorate as you like using, for example, honeycomb or mandarin segments. Then gently spoon the ice cream on the top and serve immediately. <span style="color: #808080;"><em>This recipe was created by Scott Pickett for the Food Fight campaign. Food fight is the result of a partnership between Foodbank and some of Australia’s most iconic household brands. </em></span> <span style="color: #808080;"><em>To show your support for the Food Fight campaign, visit your local supermarket and purchase a Food Fight item. For further information, or to find out how to become a Food Fighter, click <a style="color: #808080;" href="http://www.foodbank.org.au." target="_blank" rel="noopener">here </a></em></span>
