Pret­zel brit­tle with ice-cream

SERVES 6

Gourmet Traveller (Australia) - - Quick Meals -

This brit­tle has an ad­dic­tive salty-sweet crunch from the pret­zels, but try us­ing nuts with a touch of salt, too. Smash it into pieces and serve it over ice-cream – it’s a tough dessert to beat.

Veg­etable oil, for brush­ing 140 gm salted pret­zels 330 gm (11⁄2 cups) caster sugar 85 gm but­ter, chopped 60 gm rice malt syrup Vanilla-bean or choco­late ice-cream, to serve 1 Brush an oven tray with oil and scat­ter with pret­zels (they can over­lap a lit­tle).

2 Com­bine sugar, but­ter, rice malt syrup and 140ml wa­ter in a saucepan over high heat and cook, stir­ring oc­ca­sion­ally to pre­vent stick­ing, un­til golden and caramelised (10-12 min­utes; be care­ful, hot caramel will spit). Add ½ tsp salt flakes, or to taste, then pour onto pre­pared tray, cov­er­ing as many pret­zels as pos­si­ble. Cool for 15 min­utes un­til set. When cool, break into shards and serve with ice-cream. Brit­tle will keep in an air­tight con­tainer for 2-3 days.

Shards of crunchy, salty-sweet brit­tle meet smooth scoops of ice-cream for a deca­dent dessert.

Pret­zel brit­tle Ice-cream scoop from The Bay Tree. Pasta White bowl from The Bay Tree. Tile (used through­out) from Ter­a­nova Tiles. Small plates and am­ber glass from Jar­dan. All other props stylist’s own. Stock­ists p168. Chicken All props stylist’s own.

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