Chocolate Brownie Thins with Chocolate Praline Ice Cream from Great British Chefs 2 by Stephen Bull
To make the praline, melt the sugar with the water in a pan over high heat. When bubbling, add the vanilla. Mix in the almonds, then spread over a greased baking sheet and cool. To make the ice cre...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 6 tablespoons water
- 175 g/6 oz almonds, blanched, skinned, flaked and dry-fried until golden
- 175 ml/6 fl oz water
- 175 g/6 oz caster sugar, plus 2 teaspoons extra
- ¾ teaspoon instant coffee granules
- a few drops of vanilla essence
- 500 g/1 lb caster sugar
- 4 eggs
- 125 g/4 oz cocoa powder
- 150 g/5 oz hazelnuts, roasted, skinned and crushed
- 125 g/4 oz plain flour
- 300 g/10 oz butter
- 175 g/6 oz sugar
- 375 g/12 oz bitter chocolate, broken into pieces
- vanilla essence
- ¼ tablespoon vanilla essence
- 600 ml/1 pint whipping cream
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