Make puff candy.
Grease 20cm x 30cm baking tray. Put 115g caster sugar and 2 tb golden syrup over a low heat, stirring to dissolve sugar. Bring to the boil 5min (don't stir) until toffee coloured. Remove from heat and stir 2 tsp bicarb soda. Tip in tray and leave to set. Crush with rolling pin and stir into a 500ml tub of softened vanilla ice cream. Leave a few pieces to decorate the dessert
Preheat oven to 140 and line baking tray with baking paper. Whisk 2 medium egg whites to stiff peaks. Gradually whisk 110g caster sugar until glossy. Whisk 1/2 tsp vanilla. Spoon 4 large rounds and make an indent with a spoon in each. Bake until firm. Cool.
gently melt 75g caster and 74g butter, then boil 4 mins until golden. Stir in 75ml double cream and simmer 1-2mins. Cool until warm.
Put puff candy icecream on meringue, spoon over sauce and then put in a piece of the puff candy and decorate with a mint sprig.
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