Three toppings for ice cream sundaes
Assemble an ice cream sundae party for friends: buy good-quality ice cream then top with homemade brittle, tahini choc sauce and a magic chocolate shell
- 100g dark chocolate
- 60ml neutral oil (or coconut oil)
- 100g slivered pistachios or whole pistachios, roughly chopped
- ¼ tsp baking powder
- ½ tsp flaky sea salt
- 100g sugar
- 20g butter
- 135g tahini
- 3 tbsp date syrup
- 1½ tsp vanilla bean paste
- 1½ tsp cocoa powder sifted
- Generous pinch flaky sea salt
- Melt the chocolate over a bain marie until smooth, remove from the heat and slowly pour in the oil, stirring continuously. Allow the mix to cool to between 24 and 30 degrees celsius before using – it’s good with vanilla or coffee ice cream!
- Toss the pistachios with the baking powder and salt. For the caramel, sprinkle half the caster sugar in an even layer over a wide, heavy-based frying pan. Melt over a medium heat – you can stir it as it starts to melt – then once at least half of it has melted, add the remaining sugar. Cook until the caramel is a rich golden colour then stir in the butter and cook for a further minute or so, until it deepens by a shade.
- Tip the pistachio mixture into the caramel and quickly stir to coat. Immediately pour onto the silicone baking mat, lay the sheet of greaseproof paper on top and roll firmly and quickly to spread the brittle as thinly as possible. Peel off the greaseproof paper and leave to cool completely.
- Break the brittle into large shards, or roughly smash into smaller chunks, then store between sheets of greaseproof paper in an airtight container until ready to use. Good crushed over pistachio, vanilla or olive oil ice cream.
- Stir together all of the ingredients in a saucepan, and gently heat together for 5 minutes. Add water until you get your desired consistency and use immediately or cool to room temperature and reheat when ready to use. Good with chocolate or vanilla ice cream!
Salted pistachio brittle
- 100g slivered pistachiosor whole pistachios, roughly chopped
Tahini-date chocolate fudge sauce
- 1½ tsp vanilla bean paste - 1½ tsp cocoa powdersifted
- Generous pinch flaky sea salt - For the chocolate magic shell
- step 2Melt the chocolate over a bain marie until smooth, remove from the heat and slowly pour in the oil, stirring continuously. Allow the mix to cool to between 24 and 30 degrees celsius before using – it’s good with vanilla or coffee ice cream!
- For the salted pistachio brittle - step 4Toss the pistachios with the baking powder and salt.
For the caramel, sprinkle half the caster sugar in an even layer over a wide, heavy-based frying pan. Melt over a medium heat – you can stir it as it starts to melt – then once at least half of it has melted, add the remaining sugar. Cook until the caramel is a rich golden colour then stir in the butter and cook for a further minute or so, until it deepens by a shade.
- step 5Tip the pistachio mixture into the caramel and quickly stir to coat. Immediately pour onto the silicone baking mat, lay the sheet of greaseproof paper on top and roll firmly and quickly to spread the brittle as thinly as possible.
Peel off the greaseproof paper and leave to cool completely. - step 6Break the brittle into large shards, or roughly smash into smaller chunks, then store between sheets of greaseproof paper in an airtight container until ready to use.
Good crushed over pistachio, vanilla or olive oil ice cream. - For the tahini-date chocolate fudge sauce
- step 8Stir together all of the ingredients in a saucepan, and gently heat together for 5 minutes. Add water until you get your desired consistency and use immediately or cool to room temperature and reheat when ready to use. Good with chocolate or vanilla ice cream!
