Donna Hay:

Sunday Tasmanian - Tassie Living - - NEWS -

A nutty twist on an ice-cold treat.


Turn down the sum­mer heat with this won­der­fully cool and creamy dessert. 2 eggs 1 egg yolk, ex­tra 2 tea­spoons vanilla ex­tract ½ cup (110g) ic­ing sugar, sifted 11/3 cups (330ml) sin­gle cream ½ cup (70g) roasted hazel­nuts, chopped


½ cup (125ml) sin­gle cream 1 tea­spoon vanilla ex­tract 50g dark choco­late, finely chopped

STEP 1 Line a 21cm x 9cm lightly greased loaf tin with non-stick bak­ing pa­per. Set aside. To make the choco­late ganache, place the cream and vanilla in a small saucepan over medium heat and bring to the boil. Re­move from the heat, add the choco­late and set aside for 2 min­utes. Stir un­til smooth and set aside to cool. STEP 2 Place the eggs, ex­tra yolk, vanilla and sugar in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter. Us­ing a hand-held elec­tric mixer, beat for 6–8 min­utes or un­til thick and pale. Re­move from the heat and beat for a fur­ther 6–8 min­utes or un­til cool. Whisk the cream un­til soft peaks form. Gently fold the cream through the egg mix­ture un­til well com­bined. STEP 3 Pour half the cream mix­ture into the pre­pared tin. Spoon over half the choco­late ganache and use a palette knife to cre­ate swirls. Re­peat with the re­main­ing cream mix­ture and choco­late ganache. STEP 4 Sprin­kle over the hazel­nut and freeze for 4–6 hours or un­til firm. Slice to serve. Serves 6–8.

``a won­der­fully cool and creamy dessert´´

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