This recipe accompanies this story by Bianca Coleman about South African brandy
(Serves: 2)
Ingredients
500 g vanilla ice cream
50 ml cream
50 ml hazelnut praline paste or hazelnut syrup
100 ml Musgrave Vanilla Copper
To garnish:
50 g hazelnut praline, roughly chopped
Method
Blend the ice cream, cream, hazelnut praline paste (or syrup) and Musgrave Vanilla Copper on high until smooth and creamy.
Divide into two glasses and garnish with the chopped hazelnut praline. DM/TGIFood
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TGIFood
What’s cooking today: Hazelnut praline Dom Pedro
Celebrate South Africa’s brandy industry with this luscious Dom Pedro, which heroes our legendary firewater. There are more Dom Pedro recipes with Bianca Coleman’s story, linked below.
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