Vanilla ice-cream with oatmeal crunch and warm chocolate sauce with dark rum and coffee
Prep:
5 mins
Cook:
5 mins
This recipe is the perfect way to finish off any meal and is a unique and tasty way to use oats. This recipe was created for Flahavan's by Michelin star chef Ross Lewis
50g (2oz) butter
50g (2oz) sugar
25g (1oz) honey
100g (4oz) Flahavan’s jumbo oatflakes
50g(2oz) Flahavan’s pinhead oatmeal
150g (6oz) good quality chocolate (65% cocoa solids) – melted
150mls milk
1 tsp. instant coffee
15mls of dark rum
Good quality vanilla ice cream
Mix the butter, sugar and honey in a saucepan and bring to the boil.
Add the Flahavan’s jumbo and pinhead oats, then take off the heat.
Spread the mixture on a tray covered with greaseproof paper.
Bake in the oven at 180°C/350°F/Gas Mark 4 for 5 mins. Allow to cool.
Bring the milk to the boil and add the coffee.
Add this liquid to the melted chocolate, stirring gently all the time.
To finish, mix in the rum.
To serve, put 2 scoops of good quality ice-cream in a bowl. Crush the oatmeal crunch. Pour the warm sauce over the ice-cream and sprinkle liberally with oatmeal crunch.
This recipe is courtesy of Flahavan's.
Serves
2
Preparation Time
5 minutes
Cooking Time
5 minutes
Main ingredients
Dairy, Chocolate, Alcohol
Recipe Type
Dessert
Special Info
Nut free, Egg free
Level of Difficulty
Easy
