For the second layer of the cassatta. Leave a litre of vanilla ice-cream out until it is soft but not liquid. Melt about 150g of choc chips or chocolate (I do love the 70% Lindt!) with about 1 tbsp of butter. Fold it through the ice-cream with 1-2 tbsp cocoa and some vanilla essence. Spoon onto the cherry layer and put into the freezer to freeze.
Just finishing a few wholesale orders and then hopefully I can started on the Christmas sewing. These creatures are headed to Retrospections in Cammeray in Sydney.
I found a bit of time yesterday to finish this quilt top using Rouenneries fabric by French General.