Espresso and Hazelnut Croissant Cake Serves 6 8 croissants, cut in half horizontally 2 eggs ½ cup golden caster sugar ½ cup thickened cream ¼ cup espresso, cooled ¼ cup hazelnut meal ½ cup hazelnuts, roughly chopped 100g dark chocolate, roughly chopped Harry’s Ice Cream Co. Coffee ice cream, to serve Lightly grease the base and sides of a 20cm round, springform cake pan. Arrange half croissants, cut side up, in prepared tin, making sure the base is completely covered. Combine eggs, sugar, thickened cream, espresso and hazelnut meal in a bowl. Use fork to whisk until well combined. Pour half of the egg mixture over croissants, allow to sit for 10 minutes to allow croissants to absorb the mixture. Sprinkle over half the chopped hazelnuts and chocolate. Top with remaining croissants. Pour over remaining egg mixture, stand 10 mins. Preheat oven and a baking tray to 180ºC (160ºC fan). Sprinkle remaining hazelnuts and chocolate over the top then place cake pan on the hot baking tray and bake cake for 25-30 mins or until golden. Stand cake for 10 mins in the pan before serving with generous scoops of Harry’s Ice Cream Co. Coffee ice cream. ... See more
The allergy section on your salted caramel fudge state 'contains gluten' but I can't see any source of gluten in the ingredient list. Do you know which ingredient cintains gluten?
Lunch inspiration - brioche ice cream sandwiches made with Harry's Ice Cream.
When you don't want to dirty another bowl... #StraightFromTheTub
Strawberry jelly + Peanut Butter Fudge ice cream = match made in heaven.