Chocolate Burnt-Almond Ice Cream (Le Kilimanjaro—Glace au Chocolat Praline) | TMix+
Sweets & Desserts

Chocolate Burnt-Almond Ice Cream (Le Kilimanjaro—Glace au Chocolat Praline)

Time: 12 minutes in the Thermomix; 15–20 minutes cooling; minimum 3–4 hours freezing
Yield: 8–10

This simple, no-churn ice cream is decadent and exquisitely addictive. Silky, creamy chocolate and crunchy almond praline make quite the pair, while the coffee complements their richness without being obvious enough to be singled out. You can trust it to be a showstopper at any dinner party and have your guests guessing what this secret ingredient is.

The original recipe calls for a 3-litre conical mould or a narrow dish with rounded bottom (such as a pudding tin) to give the effect of a mountain peak—hence the name of the dish. We found that using individual semi-spherical silicone moulds gives this dessert a great modern look. You may garnish with any seasonal fruits or coulis of your choice to give it a bit of colour as well as a touch of freshness and acidity.

latest jordans | Women's Nike nike roshe heart and sole shoes for women Shadow trainers - Latest Releases , Ietp

Read More
Chocolate Burnt-Almond Ice Cream (Le Kilimanjaro—Glace au Chocolat Praline)