100g/3½oz caster sugar
100g/3½oz hazelnuts
1 scoop vanilla ice cream
120ml/4fl oz pear syrup
6½ tbsp double cream
2x55g/2oz pieces of chocolate
1 ready-made shortbread biscuit, crushed
cocoa powder, to dust
For the hazelnut praline, melt the sugar in a clean pan over a medium heat until the sugar has melted. When it caramelises,and turns darker in colour, add the hazelnuts.
Quickley pour the mixture onto an oiled baking sheet and leave to set. Once set, break into shards.
For the smoothie, place the ice cream, syrup, cream and chocolate in a food processor and blend until smooth.
Pour the chocolate smoothie into a tall glass and garnish with the crushed shortbread, a dusting of cocoa powder and the shards of hazelnut praline.
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