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Hazelnut Praline Ice cream Pudding

Serves 8

Ingredients

  • 1 cup caster sugar
  • 1/4 cup water
  • 125g hazelnuts, roasted, skins removed and roughly chopped
  • 1 tablespoon glace ginger, finely chopped
  • 2 teaspoons finely grated orange rind
  • 2 litres good quality Australian vanilla ice-cream, softened
  • 1 unfilled chocolate sponge, cut into a round to fit the top of the bowl
  • 1 tablespoon Cointreau
Download Recipe (PDF)

Method

  1. 1.  Place sugar and water in a shallow saucepan, and heat over a medium heat until the sugar has dissolved. Bring to the boil without stirring until it just starts to turn light golden in colour. Pour toffee over the chopped hazelnuts that are on a baking paper lined oven tray. Allow to cool.
  2. 2. Break several large shards of the hazelnut praline to use for garnish and store in an airtight container. Process the remaining praline until roughly chopped.
  3. 3.Stir the chopped praline, ginger and orange rind through the softened ice-cream
  4. 4.Line a 3 litre capacity pudding basin with cling wrap. Spoon the ice-cream into the bowl and top with the round of chocolate sponge. Drizzle the sponge with Cointreau and seal securely with cling wrap. Place into the freezer and freeze for several hours until ice-cream is firm.
  5. 5. To serve, turn ice-cream onto a serving plate and decorate with the shards of praline

Tips / Handy Hints

To remove the skin from roasted hazelnuts place in a clean tea towel and vigorously rub for 30 seconds. If the ice-cream is difficult to remove from the pudding basin place the bowl into a sink of warm water for 15 seconds before turning out. For a flavour variation, soak 1/2 cup craisins in 2 teaspoons Cointreau until softened. Stir through ice-cream mixture.

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