Monday, 2 January 2012
Tuesday, 26 July 2011
600ml semi skimmed milk
Half vanilla pod without its seeds
400g bitter chocolate, 70% cocoa solids broken up in bits
100g sieved chocolate powder
100g white chocolate
100ml double cream
2-3 dessert spoons whisky
1 tub Cart D’Or Macadamia Night ice cream
Pop a heavy saucepan onto the hob and heat for 30 seconds. Add the milk and the vanilla so that they all muddle and mix together. When the mixture’s is hot (not boiling), add the chocolate and take it off the heat, but keep stirring it until it’s rich and glossy.
Remove the vanilla pod and add 2 dessert spoons of your favourite whisky and stir
Spoon out the mixture into 12 ramekins, filling them about halfway up. Place in the freezer for 15 minutes
While they are chilling, place the cream in a hot pan and warm up, but do not boil, add the white chocolate, take off the heat and stir until the chocolate is totally melted, add a splash of whisky and stir. Leave to cool down for 10 minutes
Place a generous helping of Cart D’Or Macadamia Night Ice Cream on top of the dark chocolate mousse, top with the white chocolate mixture. Lightly dust with cocoa powder and decorate with a sprig of mint, then serve up and lose yourself in chocolate heaven.
Sunday, 17 April 2011
Thursday, 8 May 2008
This is so easy to make you will love it!
100g Pecan Nuts - very roughly chopped
50g Golden Caster Sugar
A knob of butter
1 x 500g Carton of Fresh Vanilla Custard (Get the best one the store has to offer preferably with the vanilla pod black bits in).
You will need a baking tray lined with some greaseproof paper.
Put the nuts into a saucepan with the sugar over a fairly high heat stir continuously until the sugar caramelises.
Remove the pan from the heat and stir in the pecans and the butter.
When the pecans are coated in butter, tip them onto the lined baking tray to cool. Once they have cooled you can then break them into smaller pieces.
Put the custard into a freezer proof container with a lid and freeze until it becomes slushy. Keep stirring it gently every now and then to stop ice crystals forming. (When it is almost frozen stir in the pecans (reserving a few for decoration later).
You can store the ice cream in a lidded freezer proof container until required. Freeze the extra pecans in a freezer bag until needed. they will keep well for a month.