Chocolate, Ginger and Praline Bombe
I wanted to share with you one of my recipes that has become a solid favourite in my household!
Ingredients:- 200-340g jar ginger conserve, depending on how gingery you want it!
- 150g bar dark chocolate
- 568ml pot double cream or whipping cream
- 50g caster sugar
- 50g flaked almonds
- icing sugar, for dusting
Fold the cream into the ginger conserve using a large spoon until the cream is
evenly flecked with ginger, then gently fold in the shaved chocolate.
Freeze for at least 4 hrs, or overnight is better, until the ice cream is firm.