This is one of those Desserts that you will want to make every Summer. It’s perfect for special occasions and also to round off Dinner with friends!
Recipe:
Base:
300g/10.5oz Cornetto ice-cream cones, crushed
150g/5.3oz Salted Butter, melted
Filling:
400ml Benna Fresh Cream (whipping cream)
180ml Sweetened Condensed Milk
1Teaspoon Vanilla Essence
Topping:
100g/3.5oz Dark chocolate
30g/1oz Salted Butter
Roasted Hazelnuts, chopped
Method:
Line the inside of a 23cm/9inch springform pan with parchment paper.
Mix the crushed biscuits and melted butter together and press down onto the base and come up 3/4 of the side of the tin. Refrigerate for 30 minutes to set.
Whip the cream until stiff, then slowly fold in the vanilla and sweetened condensed milk without deflating the cream. Pour on top of the biscuits and smooth the surface. Freeze for 5 hours.
Melt the dark chocolate and butter together, drizzle all over the top, sprinkle with crushed hazelnuts and drizzle a little more chocolate sauce on top again. Always keep it in the freezer. Take it out 5 mins before serving.
Enjoy!
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