Cumberland hot dogs with charred tomato salsa
Wow the guests at your barbecue with this recipe for decidedly spicy Cumberland hot dogs
Homemade cornettos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 50g dark chocolateplus extra for decoration
- 8 waffle ice-cream cones
- 100ml single cream
- 140g fudge
- 1 litre tub soft-scoop vanilla ice creamsoftened for 10 mins
Nutrition: per serving
- kcal321
- fat15g
- saturates9g
- carbs46g
- sugars36g
- fibre0g
- protein4g
- salt0.28glow
Method
step 1
Melt 50g chocolate. Use a pastry brush to brush a thin layer all over the inside of each cone, then leave to set for 20 mins. Heat the cream and 100g fudge in a small pan for 3-5 mins until melted.
step 2
Cut 4 strips of greaseproof paper, each about 7cm wide, then cut them in half. Wrap a strip around the top of each cone, making sure the paper rises at least 2.5cm above the rim. Secure the paper with sticky tape. Place the cones in ice lolly moulds or something similar to help them stand upright.
step 3
Drizzle a little fudge sauce into each cone, then use a teaspoon to gently push a little ice cream down into each cone. Drizzle with more fudge sauce, then fill the cone, alternating the layers. Keep adding ice cream until it rises about 2cm above the top of the cone, then smooth the top. Chop the remaining fudge into small pieces and sprinkle over the top. Finely chop some more chocolate and scatter this over, too. Return to the freezer for 2-4 hrs until set.
