Page 405 - YC Cooking School

2. Place the sugar and water in a saucepan and allow to cook over a medium heat until

the liquid sugar turns a caramel colour.
3. As soon as the sugar syrup has become caramel, add the hazelnuts.
4. Remove from the heat and stir to coat the hazelnuts, before pouring onto the silicon
mat.
5. Allow the praline to rest for about 15-20 minutes or until it has cooled and set
completely.
6. Once cooled, break up the praline into manageable pieces, setting one or two shards
aside for garnish.
7. Place the praline pieces into a food processor and blend to a coarse powder.
8. When the ice cream has reached ‘soft serve stage’, add the powdered praline, then

decant into a bowl or ice-cream container and place in the freezer to firm completely.

For the chocolate ganache sauce

1. Place the cream in a small saucepan and bring to a boil.
2. Meanwhile, place the chopped chocolate into a large heatproof bowl.
3. Pour the boiling cream over the chocolate, cover with a plate and allow it to melt for
about 10 minutes.
4. Whisk until the chocolate ganache just comes together.

5. Decant the ganache into a jug and serve alongside the praline ice cream.

© Recipe copyright of Franck Dangereux

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