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Man-Sized Ice Cream Sundaes With Hazelnut Crunch
ingredients:
- 1/4 cup water
- 1 cup sugar
- Juice from ½ lemon
- 1/2 cup corn syrup
- 1 tablespoon unsalted butter
- 1 1/2 cups toasted hazelnuts, roughly chopped
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
For the Chocolate Sauce:
- 3/4 cup chocolate hazelnut spread
- 1/3 cup milk
- 1/2 teaspoon cinnamon
For the sundaes:
- 1 half gallon Vanilla Ice Cream
- 1 half gallon Coffee Ice Cream
- 1 half gallon Chocolate Ice Cream
- Whipped cream, for serving
- Maraschino Cherries, for serving
Directions:
- Combine
the water, sugar, lemon juice and corn syrup in a medium-size heavy
saucepan fitted with a candy thermometer. Bring to a boil over medium
heat. After it boils, stir the mixture occasionally. Boil the mixture
until it reaches 310 degrees F. The color should be deep golden brown.
Remove from the heat and stir in the butter until melted. Add the
hazelnuts and stir to combine. Add the baking soda and salt – the
mixture will lighten and foam a bit – take care not to over mix and
deflate the mixture.
- Pour the mixture onto the oiled cookie
sheet with sides and spread it out a bit with the back of the spatula or
a wooden spoon, to about 1/4-inch thickness (it may not fill the whole
pan). Let harden, uncovered, in a cool place, 30 to 45 minutes.
- Meanwhile,
heat the milk over very low heat in a saucepan. Once the milk is hot to
the touch, whisk in the hazelnut chocolate spread and cinnamon and
whisk until it dissolves and forms a thick sauce. Remove from heat.
- When
hazelnut crunch mixture is hardened, crack into large pieces, and then
place pieces into a Ziploc bag and crush into smaller bits with a
rolling pin.
To Serve:
- Scoop your choice of ice
cream into a bowl or sundae glass. Drizzle with Hazelnut Chocolate
Sauce, top with whipped cream and Hazelnut Crunch. Top with a Maraschino
Cherry. Serve any extra sauce and Hazelnut Crunch on the side.
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