Preparation time:30 mins Cooking time:45 mins Serves:8:
Ingredients
110g (½ cup) caster sugar
1/3 cup chopped macadamia nuts, toasted
Base
Melted butter, to grease
150g butter
110g (½ cup) caster sugar
185g (1¼ cup) plain flour
2 tbs cocoa powder
Pepper-mint Cream:'
2 tsp powdered gelatine, dissolved in 60ml (¼ cup) hot water
250ml (1 cup) thickened cream
2 tsp peppermint extract
1½ tbs icing sugar mixture
Mousse
2 eggs
2 tbs caster sugar
150g dark chocolate, melted
150ml thickened cream
how to make it!
To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer.
Stir sugar and 60ml (¼ cup) water in a medium heavy-based saucepan over medium heat, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to the boil. Boil for 7 minutes, without stirring, until golden. Carefully pour caramel over nuts on prepared tray. Cool until set, then break into pieces. Set aside.
To make the base, preheat oven to 180C. Grease a 20cm x 30cm slice pan with melted butter and line with baking paper, extending over sides by 5cm.
Using an electric mixer, beat butter and sugar (on medium-high speed) until pale and fluffy. Stir in combined sifted remaining ingredients. Spread mixture evenly into prepared pan. Prick all over with a fork.
Bake 25 minutes. Remove from oven and set aside to cool
ليست هناك تعليقات:
إرسال تعليق