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Simply The Best : Happy Mother’s Day (Part 6) - Deconstructed banoffee pie with Kahlua ice cream,Chocolate and almond edible soil

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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

Deconstructed banoffee pie with Kahlua ice cream

Chocolate and almond edible soil

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.

 

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