500ml single cream
1 tin condensed milk
dash vanilla essence
200g dark chocolate (melted)
110g brown sugar
120ml single cream
50g melted chocolate
60g chopped hazelnuts
Caramel sauce (above)
To make the chocolate sheets for the center of the vienetta, pop the chocolate in a bowl set
over a pot of gently simmering water and melt.
Place a sheet of parchment paper on your work surface and using a pencil trace around the base of your 2lb loaf tin, you will need 5 for the dessert.
Flip the paper over and spoon the melted chocolate into the traced space and set side to cool.
For the vienetta filling, Line your 2lb loaf tin with a double layer of clingfilm, allow to hang over the edge as this will help remove when frozen.
Whisk the cream, add the condensed milk, vanilla and salt. Re-whisk until thick and it’s time to assemble.
Spoon some cream mix into the base of the lined tin and pop on a cold chocolate sheet,
keep alternating these layers until you have used them all up.
Pop this into the freezer overnight to firm up.
For the caramel sauce, in a saucepan add the butter and brown sugar and cook over a
medium-low heat until combined and it turns a golden brown colour.
To this, carefully add the cream and vanilla and reduce the heat and cook for 5 minutes
until all the sugar is dissolved and the sauce has thickened slightly. Set aside to cool to room temperature.
To assemble, remove the frozen vienetta from the tin and place on your serving dish, top with some melted chocolate, caramel sauce and toasted hazelnuts and enjoy.
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