Cooking
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Tip
To get ahead with the serving of this dish, scoop ice cream balls on to a tray lined with greaseproof paper and “open freeze” them. When you are ready to assemble, just take out the scoops of ice cream and pop them into the dishes. |
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Almond Brittle Ice Cream Sundae 1 tsp. Sunflower oil Oil a 9x13” baking tray, set aside. In a heavy bottomed saucepan, pour in the water and sugar. Cook over a low heat until the sugar has dissolved. Cover pan and bring to the boil, leave covered until condensation washes down the sides of the pan. Turn heat up to medium and cook until the sugar turns amber in colour. Quickly stir in the almonds and pour onto greased baking sheet. Spread out evenly and leave to cool. When cooled, break into small pieces reserving some large shards for decoration. When ready to serve, scoop ice cream into dishes and pour over 1 tsp. Amaretto per dish and sprinkle the almond brittle and finish each dish with a large shard of the brittle. Serves 6 |
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