Praline Ice Cream in a Lacy Biscuit Cup with a Coffee Bean Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

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For the praline powder

  • 225 g (8 oz) whole blanched almonds
  • 225 g (


To make the praline powder, toast the almonds in a baking tin under a very hot grill until golden brown. Put the sugar in a saucepan with the vanilla and melt carefully, then pour over the toasted almonds. Leave to cool, then break into pieces, wrap in a kitchen towel and beat with a rolling pin to make powder. Store in an airtight container if making in advance.

To make the ice cream,