biscuit base:
100g butter
250g plain chocolate digestive biscuits, crushed
3 tbsp Bourbon
1 tsp caster sugar1 batch of
coffee ice cream
caremelised pecans:
100g caster sugar
50g chopped pecans
1 batch of
chocolate ice cream
bittersweet chocolate bourbon sauce:
125ml single cream
2 tbsp clear honey
75g plain chocolate
75g milk chocolate
1 tsp butter
1/2 tsp vanilla extract
3 tbsp Bourbon
biscuit base:
melt the butter, add the biscuit crumbs, sugar and Bourbon and mix well.
Press the crumbs into a deep 20cm sandwich tin with a removable base, to
coat the base and optionally, the sides of the tin. Chill until required
coffee ice cream:
make up a batch of coffee ice cream. half fill the biscuit base
straight from the ice cream machine and freeze for at least 1 hour
caremelised pecans:
melt the caster sugar slowly in a small, heavy pan, then bring to the
boil and heat until golden brown. add the chopped nuts, shaking the caramel
over them to coat them completely, then pour the mixture onto a lightly
oiled baking sheet. leave until completely cold and hard, then chop
roughly. sprinkle onto the top of the coffee ice cream`
chocolate ice cream:
make up a batch of chocolate ice
cream. spread it over the coffee ice cream and pecan base straight
from the ice cream machine.
freeze for another hour
bittersweet chocolate bourbon sauce:
heat the cream and honey until blended. add in the chocolate and
butter, and continue stirring over a low heat until the chocolate has
melted. add the vanilla and Bourbon
before serving, let the pie thaw in the refrigerator for
half an hour (the time required will depend on how long the pie has been
in the freezer - insert a thin knife in the centre to gauge how hard it
still is) and then take it out if the tin, before spreading with the
top with the cooled chocolate sauce. leave for about 5 minutes before
serving
