Praline Meringue Ice-Cream Dessert
Growing up in France, “mystère” (mystery) ice cream desserts were my favourite frozen treat—a praline-coated dome filled with a crunchy meringue centre. Now living in Australia, I can’t find them in stores, but I’ve created a cheat version using store-bought ingredients to bring that delightful childhood taste back to life!
Ingredients
Directions
- 1
Line a standard muffin tray with plastic wrap, leaving some overhang for easy removal later. Using an ice cream scoop, take a generous scoop of the vanilla ice cream and press it into each muffin cup. Create a small indent and place one mini meringue kiss into the centre of each ice cream dome, gently pressing it down into the ice cream. Top with a bit more ice-cream and smooth the top to create a dome shape. Cover the muffin tray with plastic wrap and freeze for at least 2-3 hours, or until the ice cream is very firm.
- 2
In a saucepan, combine the sugar, water, and a pinch of salt and cook undisturbed until the mixture turns golden brown on the edges. Give it a stir and cook until caramelized. Remove from heat, stir in the toasted nuts and let it cool completely. Once the praline mixture is fully cooled, break it into pieces. Blitz the pieces in a food processor or blender until you achieve small crumbs.
- 3
Take the muffin tray out of the freezer and carefully remove each ice cream dome using the overhanging plastic wrap. Roll or sprinkle the ice cream domes in the toasted chestnut praline crumbs, ensuring they are well-coated. Return the coated ice creams on a baking paper-lined tray and freeze for another 30 minutes to set the praline coating.
- 4
Remove from the freezer a few minutes before serving to soften slightly. Enjoy!
