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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line eight ½ cup ramekins with plastic wrap and set on small tray. Line each ramekin with cake slices, trimming to fit as necessary. | 2. Brush cake with rum and divide diced strawberries on the bottom of each ramekin. | 3. Pack each ramekin with the ice cream and smooth top. Top with remaining cake, trimming to fit. Cover with plastic wrap and freeze for at least 4 hours or for up to 2 weeks. | 4. To make fresh strawberry sauce, using a fork or potato masher, mash together strawberries, sugar, rum and salt in shallow bowl until strawberries are crushed and syrupy. | 5. Whip cream and vanilla until soft peaks form; set aside. | 6. Remove plastic from ramekin and turn out onto dessert plate and remove remaining plastic wrap. Dollop top with whipped cream and spoon strawberry sauce around edge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake	300	g	thawed sliced	2652.0	0.0	0.0	300.0
rum	2	tablespoons		-	-	-	-
strawberry	1/2	cup	diced	24.32	5.8368	0.5092	0.228
strawberry ice cream	4	cups	softened	1013.76	145.72799999999998	16.896	44.352
strawberry	1	cup	sliced	24.32	5.8368	0.5092	0.228
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
rum	1	tablespoon		-	-	-	-
salt	1	pinch		-	-	-	-
whipping cream	3/4	cup		262.8	2.6639999999999997	1.953	27.819000000000003
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.