It’s been a while since my last blog post, over a year, I know! Once again, it’s a “recreation” recipe.
Mystère is an ice cream dessert that you buy in supermarkets in France. I used to love them so much when I was little, but I didn’t get to eat so many as I think they were quite pricey.
Somehow, recently I thought about it and wondered if I could pull it off.
The Mystère is a meringue covered with a thick layer of vanilla ice cream then smothered in sweet hazelnuts.
It’s one of the easiest impressive desserts ever. You don’t have to make all the ingredients from scratch if you don’t have time or don’t have the equipment. However, homemade ice cream really takes it to the next level.
I made the ice cream myself so I can’t really say how much there was but probably around half a tub of shop bought ice cream.
For 4-6 Mysteres you’ll need:
– 1 tub of vanilla ice cream
– 4-6 mini meringues
– 100g of dark chocolate (optional)
– 100g of sugar
– 100g of roasted hazelnuts
First, you’ll need to make a praline by heating the sugar in a saucepan, on its own until nice and golden-brown.
Immediately add the hazelnuts and stir them in.
Empty the saucepan onto a tray lined with baking paper.
Leave until completely cooled.
When the nuts are cooled down, roughly break them apart and pulse them in your food processor or grinder until you have a rough powder. You don’t want it too fine, small chunks add texture.
Melt the chocolate and, with a pastry brush, brush it on the meringues. You could dip them in but it’s going to be a lot of chocolate, probably too much. This step is optional but will ensure that the meringues don’t get soggy in the ice cream.
Line small ramequins with cling film and fill them 3/4 of the way with soft ice cream.
Take your meringue (the chocolate should be set) and press it gently into the ice cream until everything is level.
Leave to set in the freezer for a couple of hours.
When the ice cream is set, take it out of the ramequin and roll it into the praline. The whole thing should be completely covered.
You can serve them straight away or store them in the freezer until you need them.