AL­MOND & CHOCO­LATE ICE-CREAM SAND­WICHES

PREP + COOK TIME 1 HOUR 10 MIN­UTES (+ FREEZ­ING & COOL­ING) MAKES 16

The Australian Women’s Weekly Food Magazine - - Celebration Baking -

1.5 litres (6 cups) vanilla ice-cream,

soft­ened slightly

1½ cups (225g) vi­enna al­monds,

chopped

¾ cup (180ml) wa­ter

60g but­ter, chopped

1 tea­spoon caster sugar

¾ cup (110g) plain flour

3 eggs

CHOCO­LATE SAUCE

100g dark choco­late, chopped 100g milk choco­late, chopped ½ cup (125ml) thick­ened cream 1 Place ice-cream in a large bowl bowl with two-thirds of the al­monds; stir un­til com­bined. Spoon mix­ture into a loaf pan; level sur­face. Cover; freeze for 4 hours or un­til firm.

2 Pre­heat oven to 200°C/180°C fan. Lightly grease two oven trays.

3 Com­bine the wa­ter, but­ter and sugar in a medium saucepan over low heat un­til but­ter melts. Bring to the boil. Add flour; beat with a wooden spoon for 2 min­utes or un­til mix­ture comes away from the base of pan. Trans­fer pas­try to a small bowl of an elec­tric mixer. Beat in eggs, one at a time, beat­ing well af­ter each ad­di­tion, un­til smooth and glossy. Drop 16 level ta­ble­spoons of mix­ture onto trays, about 5cm apart. 4 Bake prof­iteroles for 20 min­utes. Re­duce oven to 180°C/160°C fan; bake for a fur­ther 10 min­utes or un­til golden and firm. Cool in oven with the door ajar.

5 Mean­while, make choco­late sauce. 6 Split prof­iteroles with a sharp knife. Fill each with a scoop of ice-cream. Serve the prof­iteroles driz­zled with choco­late sauce and sprin­kled with re­main­ing al­monds.

CHOCO­LATE SAUCE

Place dark and milk choco­late and cream in a small heavy-based saucepan; stir over low heat un­til the choco­late melts. Stir gently to com­bine.

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