This is a delicious combination of praline and rich coffee ice-cream in a dark chocolate case. It makes a beautiful dessert for a dinner party.
1 teaspoon vegetable oil
8 oz. dark cooking chocolate, melted
2 oz. coffee beans
16 fl. oz. double cream
1 teaspoon vanilla essence
3 egg yolks
2 oz. sugar
3 fl. oz. water
3 egg whites, stiffly beaten
2 tablespoons crushed Praline
Set the thermostat of the refrigerator to its coldest setting.
With the teaspoon of vegetable oil, grease a 1 -pint decorative
Serve this fabulous rich Praline and Chocolate Ice-Cream Dessert as the perfect end to a special dinner party meal. metal mould. Turn the mould upside-down on kitchen paper towels to drain for 10 minutes. Place the mould in the refrigerator to chill.
Take the chilled mould from the refrigerator and pour in the melted chocolate. Tip and rotate the mould to coat the inside completely with the chocolate. Place the mould over a large bowl of crushed ice and continue tipping and rotating it until the chocolate has set in an even layer inside the mould.
Place the mould in the refrigerator to chill.
To make the ice-cream, in a medium-sized saucepan scald the coffee beans and half of the cream over low heat (bring to just under boiling point). Remove the pan from the heat, cover and infuse the cream for 20 minutes. Pour the cream mixture through a strainer into a medium-sized mixing bowl. Discard the coffee beans. Allow the cream to cool, then stir in the remaining cream and the vanilla essence.
In a medium-sized mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are well blended. Set aside.
Praline Souffle is a light and easy-to-make dessert.
In a small saucepan, dissolve the sugar in the water over low heat, stirring constantly. When the sugar has dissolved, increase the heat to moderate and boil the syrup until the temperature reaches 220CF on a sugar thermometer or until a little of the syrup dropped into cold water forms a short thread when drawn out between your index finger and thumb.
Remove the pan from the heat and let the syrup stand for 1 minute.
Pour the syrup over the egg yolks in a steady stream, whisking constantly with a wire whisk or rotary beater. Continue mixing until the mixture is thick and fluffy. Mix in the cooled cream. With a metal spoon, fold in the egg whites.
Pour the mixture into one or two freezer trays, place in the frozen food storage compartment and freeze for 30 minutes.
Remove the ice-cream from the storage compartment.
Spoon the ice-cream mixture into a chilled mixing bowl. Beat well with a wire whisk or rotary beater and stir in the crushed praline.
Remove the chocolate-coated mould from the refrigerator and spoon the ice-cream into it. Smooth the top with a flat-bladed knife. Place the mould in the frozen food storage compartment of the refrigerator and freeze overnight.
Remove the mould from the storage compartment. Dip the mould quickly into hot water.
Place a chilled serving plate, inverted, over the mould and reverse the two. The mould should slide out easily. Return the mould to the refrigerator and chill for 15 minutes before serving.