Toffee ice cream with caramel sauce, pear-vanilla salad and popcorn

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Finely chop the sweets. Heat the cream in a small pot, dissolve about half of the sweets and espresso powder in it while stirring at low to medium heat. Remove from the stove, let it cool down, stirring several times

2. 2

   Allow ice to thaw at room temperature for approx. 5 minutes. Remove lid and protective foil. Sprinkle ice cream with approx. 1/6 of the remaining chopped sweets. Use an ice ball shaper to remove a layer of ice to form a curl, so that the caramel is in the curl. Peel another 5 large curls in the same way. Freeze the curls on a plate for about 15 minutes. Refreeze the rest of the ice cream immediately and use it elsewhere

3. 3

   Cut the vanilla pod in half and scrape out the pulp with the back of a knife. Mix lemon juice, orange peel, vanilla pulp and sugar. Wash, peel and halve the pears, cut out the core. Dice the pulp and mix with the flavoured lemon juice

4. 4

   Arrange ice cream in cups, drizzle with caramel sauce. Add remaining sauce and pear salad. Serve with popcorn

5. 5

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
350 kcal

CARBS
49 g

FATS
15 g

PROTEINS
2 g