Ingredients
2 tsp instant espresso coffee
2.5 cups custard
2 tbs Kahlua or similar liqueur
2.5 cups thickened cream
1 cup pecan nuts, lightly toasted
10.5 oz good-quality cooking chocolate
Directions:
Dissolve the coffee in 2 tablespoons of boiling water, then set aside to cool. Place custard in a bowl and add the dissolved coffee and the Kahlua.
Whip half the cream and fold into custard mixture with half the pecans until combined. Pour into a shallow container and freeze until frozen at the edges. Beat with an electric beater, return to container and refreeze. Repeat 2 or 3 times. (Or place in an ice-cream maker and churn for 20 minutes.)
Draw four 8 x 4 inch rectangles on a sheet of non-stick baking paper. Melt 9 oz chocolate in a bowl over gently simmering water and use a palette knife to spread evenly onto rectangles. Refrigerate to set.
Whip remaining cream and remove ice-cream from freezer. Set aside to soften. Carefully remove chocolate sheets from the paper and lay on a freezer-proof serving dish. Spread with a third of the cream then cover with small scoops of the ice-cream. Top with another sheet of chocolate. Repeat, finishing with a chocolate sheet. Cover with foil and return to freezer until ready to serve.
Refrigerate remaining chocolate until firm, then use a vegetable peeler to make curls. Transfer slice to fridge 1 hour before serving to soften slightly. Garnish the slice with the chocolate curls and remaining pecan nuts.
Whip half the cream and fold into custard mixture with half the pecans until combined. Pour into a shallow container and freeze until frozen at the edges. Beat with an electric beater, return to container and refreeze. Repeat 2 or 3 times. (Or place in an ice-cream maker and churn for 20 minutes.)
Draw four 8 x 4 inch rectangles on a sheet of non-stick baking paper. Melt 9 oz chocolate in a bowl over gently simmering water and use a palette knife to spread evenly onto rectangles. Refrigerate to set.
Whip remaining cream and remove ice-cream from freezer. Set aside to soften. Carefully remove chocolate sheets from the paper and lay on a freezer-proof serving dish. Spread with a third of the cream then cover with small scoops of the ice-cream. Top with another sheet of chocolate. Repeat, finishing with a chocolate sheet. Cover with foil and return to freezer until ready to serve.
Refrigerate remaining chocolate until firm, then use a vegetable peeler to make curls. Transfer slice to fridge 1 hour before serving to soften slightly. Garnish the slice with the chocolate curls and remaining pecan nuts.
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