Oven-baked porcini & thyme risotto
Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto
Broken biscotti ice cream with hot mocha
- Preparation and cooking time
- Prep:
- Plus freezing
- Easy
- Serves 4
Skip to ingredients
- 500ml pot good-quality vanillaice-cream
- 12 biscotti biscuits
- 100g bar good-quality dark chocolate
- 2 tbsp brandy
- 200ml (about 1 mug) freshly-made strong coffee
Nutrition: per serving
- kcal349
- fat19g
- saturates11g
- carbs38g
- sugars26g
- fibre2g
- protein6g
- salt0.26glow
Method
step 1
Leave the ice cream out of the freezer for 5 mins to soften, then tip into a bowl. Meanwhile, put six of the biscotti into a freezer bag and lightly crush with a rolling pin, fold into the ice cream, then return to the freezer.
step 2
Break the chocolate into a pan or microwaveable bowl, add the brandy and heat gently until melted or microwave on High for 30 secs. Stir (it will thicken), then pour in the hot coffee and carry on stirring until smooth.
step 3
Scoop the ice cream into heatproof glasses or bowls, then pour the mocha over. Serve straight away with the remaining biscotti.
