Raspberry Macadamia Frozen Dessert

Sometimes you can find great, and cheap, cooking classes in your community.  When I was living in Newfoundland, the local grocery store (Sobeys) offered Wednesday evening cooking classes with a local Chef.  While I did not get to do any of the cooking, I was able to enjoy what was produced (normally 3 dishes) and pick the brain of the Chef about other options to make this better or to use what was on hand.  Chef Michael Smith has this philosophy: recipes are just a starting place and that you should make it your own. I believe that. This makes duplicating a recipe exactly a challenge as I rarely do the same thing twice, and measuring is like speed limits –merely strong recommendations! This recipe came from one of those cooking classes. Family members have used animal crackers instead of vanilla wafers, and rum instead of orange flavoured liquor. So make it your own and amaze your friends and family!

P.S.  I am completely smitten with Chef Michael Smith – Geoff knows and he is on my “list” along with John Corbett and Pierce Brosnan! Just dreamy!

Raspberry Macadamia Frozen Dessert

Crust

1 ½ cup	Crushed vanilla wafers (I use about 30 “Nilla” Wafers. They can be a little hard to find but other similar cookies can also work, e.g. arrowroot
½ cup	Finely chopped macadamia nuts
¼ cup	Butter, melted

Heat oven to 375C. In a small bowl, combine all crust ingredients; mix well.  Press in firmly in an 8” spring form pan. Bake for 8-10 minutes. Cool

Filling

1 can	Sweetened condensed milk (14oz and not evaporated)
3 tbsp	Lemon juice
3 tbsp	Orange flavoured liquor or orange juice
1 pkg	Frozen raspberries in syrup, thawed (10 oz)
1 cup	Whipping cream, whipped

In a large bowl, combine sweetened condensed milk, lemon juice and liquor; beat until smooth. Add raspberries; beat at low speed until well blended (you do not want to beat the raspberries too much as you want to be able to see the larger pieces when you cut the cake). Fold in whipped cream. Pour over cooled baked crust. Freeze until firm.

Just before serving, let stand at room temperature about 15 minutes. It make the cutting a little easier, I will run my knife under some hot water. Garnish as desired (I normally use a little shipped cream and a few fresh raspberries). Store in freezer.

Enjoy!