Does everybody start with dessert when planning a menu?
I have a few desserts that are foolproof and delicious, which is very comforting, as no matter the experimental main courses or starters that proceed it, you're assured of a great ending.
So consider it a New Year gift from me to you dear reader.... my very 'bestest' dessert.
As you can see, it'll have your guests satisfied and relaxing languidly on the lawn in no time at all
The recipe- adapted from an old Marie Claire cookbook by the great man himself Nigel Slater.
I've simplified the measurements and it still works a treat-
4 slabs of milk chocolate
1 tub of 250 ml cream
3 tbsps butter
for the praline
60 g almonds
60 g sugar
Make the praline first, melt sugar, as it's melting add almonds, a quick stir and pour onto a greased surface to cool. When cool, throw the solid mass into a bag covered with a cloth and beat with a rolling pin or hammer if handy, I know this can be very satisfying- but stop when you have crumbs.
Melt the chocolate with 2 tbs of water, mix in your butter, then add beaten cream, you'll need to mix it nicely and evenly, then add praline crumbs and pour into whatever mould takes your fancy.