An impressive quick and easy dessert that keeps well in the freezer until half an hour before required.

Ingredients:

1/2 litre of liquid cream                                           100g icing sugar
50g toasted hazelnuts                                             80g good quality dark chocolate
5 dry biscuits (eg galettes or similar)

Method:

Whisk the cream (which should be very cold) and mix the icing sugar well into it.  In a food processor (or use a plastic bag and rolling pin) put the chocolate, nuts and biscuits and whizz until they are broken up (but not in too fine crumbs).
Mix into the cream and pour into a large loaf tin, or two smaller ones, which have been lined with cling film, leaving enough to overhang the tin(s).  Wrap over the excess clingfilm and store in the freezer until desired.

This is good sliced and served with seasonal fruits such as strawberries, raspberries and langue de chat biscuits.

Sharon Jones