Deconstructed banoffee pie with Kahlua
ice cream
Kahlua ice cream
·
150g (¾ cup) sugar
·
10 egg yolks
·
500ml (2 cups) fresh cream
·
500ml (2 cups) milk
·
60ml (¼ cup) liquid glucose
·
50ml double espresso
·
60ml (¼ cup) instant coffee granules
·
50ml Kahlua
How to do it
1. Mix the sugar and egg yolks in a bowl and set aside.
2. Bring the rest of the ingredients to a boil in a pot over medium heat.
3. Pour the cream mixture over the eggs and mix. Allow to cool and churn
in an ice cream machine according to the manufacturer’s instructions. If you do
not have an ice cream machine, place the ice cream mixture in a suitable
freezer container, freeze and whisk it every 30 minutes until firm.
Deconstructed
banoffee pie with Kahlua ice cream
Chocolate and almond edible soil
Chocolate
and almond edible soil
·
25g cocoa
·
60g castor sugar
·
60g whole almonds, crushed
·
35g flour
·
1g salt
·
30g (2 tbsp) butter
How to do it
1. Preheat the oven to 160°C.
2. Combine all of the ingredients in a bowl. Rub the mixture with your
fingertips until it resembles the texture of soil. Spread the mixture on a baking
tray lined with a silicone mat or greaseproof paper.
3. Bake in the preheated oven until it dries, about 20 minutes. Remove from
the oven and set aside to cool. Store in an airtight container until required.
