Praline Crunchy and hazelnut brownies

Chocolate parfait and Grand Marnier Ice cream

Madeira Wine Pereira D’Oliveira Colheita Terrantez 1988 – Meio Seco (medium-dry)

Praline Crunchy

Ingredients:
300g pralines.
160g Cornflakes
100g milk chocolate

Method:
Melt the chocolate, stir in all the ingredients. Spread out on a baking tray, flattening with a spatula and leave to harden,

Brownie de avelãs

Ingredients:
100g dark chocolate
160g butter
50g brown sugar
50g granulated sugar
3 egg yolks
3 egg whites
15g cocoa powde
40g plain flour

Method:
Melt the chocolate with the butter and add the sugar, the egg yolks, flour and cocoa powder. Beat the egg whites to a stiff peak, fold everything together and bake in the oven for 20 minutes at 160ºC.

Chocolate Parfait

Ingredients:
500ml whipped cream
250g melted milk chocolate
125g sugar
125g egg yolk

Method:
In a pan melt the sugar with a spoonful of water and add the egg yolk, beating it until it has cooled. Add the remaining ingredients and place in the freezer to harden.

Grand Marnier Ice Cream

Ingredients:
8 egg yolks
500ml cream
500ml milk
1 vanilla pod
150g sugarr
50g Grand Marnier
Zest of 2 oranges

Method:
Make a custard with the milk, cream, egg yolks, sugar and vanilla pod. Allow to cool. Add the Grand Marnier, orange zest and place in the freezer.

Chefe Miguel Laffan
Restaurante O Molhe