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https://www.lifestylefood.com.au/recipes/12902/gmtvs-richard-arnold-ripple

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GMTV'S Richard Arnold Ripple

Recipe by from Come Dine With Me Australia

GMTV'S Richard Arnold Ripple

Try Joan's GMTV Richard Arnold Ripple from the third episode of COME DINE WITH ME AUSTRALIA series 2.

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Ingredients

  • 2 packets of Chocolate Ripple Biscuits

  • 2 x 500ml thickened cream

  • 2 cups of sherry

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Method

  • 1.

    Pour one of the containers of cream into a bowl and whip until stiff. Pour the other into a bowl.

  • 2.

    Dip each biscuit into the sherry (very quickly) and have cream ready to spread on either side of biscuit joining them together until biscuits resemble a log.

  • 3.

    Cover entirely with whipped cream and place in refrigerator for about 6 hrs to set.

  • 4.

    Before serving this dessert it can be decorated with nuts or grated chocolate or even rose petals.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 276kj
  • Fat Total 21g
  • Saturated Fat 12g
  • Protein 2g
  • Carbohydrate 12g
  • Sugar 2g
  • Sodium 138mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Wenleam • Report
Here's the Masterchef Recipe:

Chocolate Ripple Cake

Ingredients
300mLs cream
1 tsp caster sugar
1 tsp vanilla essence
1 packet chocolate chip ripple biscuits
Orange liqueur
1 peppermint crisp chocolate bar



Method
1. Place the cream, sugar and vanilla in a bowl. Using an electric mixer, beat until firm peaks form.


2. Using a pastry brush, brush each biscuit with orange liqueur.


3. Join the biscuits together with a little of the whipped cream, lying on the side to create a log. Cover the entire log with remaining whipped cream. Place in the fridge for 6 hours to allow the flavours to develop.


4. Decorate the log by crumbling crushed peppermint chocolate down the centre. Slice on an angle to serve
Posted by Wenleam • Report
Yes, I've always made it with whipped cream between the biscuits and on top with the liqueur in the cream.
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