INGREDIENTS

INSTRUCTIONS

Peanut Shortbread  Sieve cornflour, flour and salt together and add the
sugar. Cut the  butter into cubes and rub into fine crumb with the
peanut butter. Add  the chopped nuts and rest the pastry for one hour
in a fridge. Roll  into circles and bake in a medium oven.  Guinness
Ice Cream  5. Whisk sugar and eggs together over a bain marie until a
full  sabayon.  6. Bring Guinness and milk to the boil, pour over the
sabayon and  whisk.  7. Chill and churn in an ice cream machine.
Chocolate Sauce  8. Mix all these ingredients together and bring to the
boil.  9. When all the chocolate has melted pour in the paste and cook
out  for approximately 15 minutes until it tastes very smooth.  Deep
Fried Nuts  10. To fry the nuts, poach first in stock syrup which is a
pint of  water and 450g of sugar.  11. Drain and deep fry in oil until
golden and toss in caster sugar.  12. Spoon some chocolate sauce on a
place in a circle.  13. Place one shortbread biscuit in the middle.
14. Using a ring or cutter of the same size, mould the ice cream on
top of the shortbread.  15. Remove the ring, place a biscuit on top,
dust with icing sugar and  decorate with deep fried nuts.  Converted by
MC_Buster.  NOTES : Chef:Paul Heathcote  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 736
Calories From Fat: 324
Total Fat: 37.3g
Cholesterol: 286.3mg
Sodium: 200.8mg
Potassium: 281.8mg
Carbohydrates: 85.2g
Fiber: 2.8g
Sugar: 46.5g
Protein: 18g