- Festive Glace Caramel Dessert
- Vanilla and cardamon ice cream (240 g)
- Puffcake batter (150 g)
- Creamy & hot caramel sauce (120 g)
|per 100 g||Total Recipe|
|Gross weight||100 g||550 g|
|Energy||1100 kJ / 264 kcal||6050 kJ / 1447 kcal|
|Sat. fat||8 g||44 g|
|Unsat. fat||6 g||29 g|
|Fibre||1 g||3 g|
|Salt||42 mg||228 mg|
20 gHazel nuts
20 gPowdered sugar
240 gVanilla and cardamon ice cream
150 gPuffcake batter
120 gCreamy & hot caramel sauce
550 gTotal recipe weight
Prepare the ice cream in the morning or the night before.
Prepare the puff cake batter and mix the powder sugar through the batter.
Load the batter in a spoutbag and use it to create the desired decorative shapes for your deserts.
Bake the decorations at 220 °C / 448 °F for 8 - 12 minutes until golden brown and cooked through.
Prepare the caramel sauce accoording to the recipe.
Roast the hazelnuts until golden brown and crush them into chunks.
Serve the vanilla ice cream with the hazelnut crunch, puff cake decorations and the warm caramel sauce over the top. Finish with a dusting of powdered sugar