Honey And Fig Ice Cream With Hazelnut Praline

Store bought ice-cream pales in comparison to this creamy home-made fruit dessert. Serve it with the crunchy hazelnut praline for a gourmet finish.

The ingredient of Honey And Fig Ice Cream With Hazelnut Praline

• 6 egg whites at room temperature
• 80g 1 3 cup caster sugar
• 2 tablespoons honey
• 1 tablespoon liquid glucose
• 300ml thickened cream
• 100g dessert figs finely chopped
• 50g glace apricots finely chopped
• 50g craisins ocean spray brand
• 1 orange rind finely grated
• 250g 2 punnets raspberries to serve
• 100g hazelnuts
• vegetable oil to grease
• 80g 1 3 cup caster sugar
• 60ml 1 4 cup water

The Instruction of honey and fig ice cream with hazelnut praline

• to make the hazelnut praline preheat oven to 180u00b0c spread hazelnuts over a baking tray and cook in preheated oven for 5 6 minutes or until aromatic rub hazelnuts between a clean tea towel to remove skins brush baking tray with oil to lightly grease and return hazelnuts to tray
• place the sugar and water in a small heavy based saucepan and stir over medium heat until sugar dissolves increase heat to high and bring to the boil boil uncovered without stirring for 3 4 minutes or until light golden pour over hazelnuts and set aside for 30 minutes or until set
• break the praline into pieces and place in the bowl of a food processor process until crushed spoon 2 teaspoons of praline each into ten 160ml 2 3 cup moulds set aside use electric beaters to whisk egg whites in a medium stainless steel bowl until stiff peaks form set aside
• place the sugar honey and glucose in a small heavy based saucepan and stir over high heat for 30 seconds or until combined place a sugar thermometer in the pan and bring to the boil boil uncovered until soft ball stage 116u00b0c is reached about 2 minutes
• remove the pan from the heat use electric beaters on medium to whisk the egg whites while adding the syrup in a slow steady stream continue whisking until the bowl is cold to touch
• use electric beaters to whisk cream in a medium bowl until soft peaks form use a spatula to fold half the cream into the egg white mixture until combined repeat with remaining cream fold in remaining praline figs apricots craisins and orange rind spoon into moulds and place on a tray cover with plastic wrap and place in the freezer for 8 hours or overnight to set
• to serve run a small spatula around the edge of each mould then turn the desserts onto serving plates serve immediately with the raspberries

Nutritions of Honey And Fig Ice Cream With Hazelnut Praline

calories: 331 971 calories
calories: 17 grams fat
calories: 7 grams saturated fat
calories: 37 grams carbohydrates
calories: 35 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 49 59 milligrams sodium
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calories: nutritioninformation