| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Surprise, Chefs | 1 | servings | |
INGREDIENTS
| 4 | oz | Chocolate |
| 3 | Egg yolks | |
| 1/2 | pt | Cream |
| 1 1/2 | oz | Caster sugar |
| 1 | oz | Walnuts; roughly chopped |
| 1 | Nectarine | |
| 2 | oz | Brown sugar |
| 2 | oz | Butter |
| 2 | Shots brandy | |
| 1 | pn | Cinnamon |
| 1 | Sprig mint for garnish |
INSTRUCTIONS
ICE CREAM SYRUP Whisk egg yolks and sugar in a bowl over a pan of hot water (being careful it doesn't curdle). Melt the chocolate in a bowl in the microwave or in a glass bowl over a pan of boiling water until the chocolate has melted. Warm the cream through in a pan (just below boiling point). Pour the cream onto the egg and sugar mixture and whisk. Add the chopped walnuts. Put back into a pan over the water for a few more minutes. Pour in the melted chocolate and place into a shallow dish. Place in the freezer for about 2 hours or until frozen. Place the nectarines into boiling water for about 2-3 minutes or until the skin is soft and easily comes away. Roughly dice the flesh of the nectarine. Melt the butter in a small frying or omelette pan. Add brown sugar and shake around the pan. Add the nectarine and brandy. Tilt so that the fumes from the brandy ignite. Decorate the plate with the hot nectarine and ice cream. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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