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Takes: 1 hour 15 minutes (plus chilling and cooling time)
Serves: 8
No nutritional information available.
Ingredients
- 5 gelatine leaves
- 40g caster sugar, plus 100g extra
- 2 tsp Angostura bitters, plus ½ tsp
- 180ml bourbon, plus 2 tsp
- 560ml sparkling water
- 1 orange, thinly sliced
- 1 round un-iced cake - caramel, ginger or treacle-flavoured cake works well
- 250ml double cream
- 250ml soured cream
- 500ml caramel ice cream
- 200g peanut brittle or praline, broken into pieces
Method
1. To make a jelly, soften the gelatine leaves in cold water for 5 minutes. Combine the sugar and angostura bitters in a 4l round, glass serving dish. Stir in the bourbon and 500ml of the sparkling water.
2. Place the remaining sparkling water in a saucepan over a medium heat until hot. Squeeze the excess liquid from the gelatine leaves and stir into the hot sparkling water until fully dissolved. Stir the gelatine mixture into the bourbon mixture in the bowl. Chill for 3 horus or until set.
3. Meanwhile, place the orange slices, extra caster sugar and 250ml water in a large frying pan. Place over a high heat, stirring until the sugar has dissolved. Bring to the boil, then reduce to a simmer and cook, turning the orange slices halfway through, for 20 minutes or until tender.
4. Preheat the grill to high. Line a baking tray. Carefully transfer the orange slices to the prepared tray and drizzle with the extra bitters and bourbon. Grill, watching constantly, until caramelised. Cool.
5. Trim the cake to fit the serving dish, if needed, and place on top of the jelly. Whip the cream and soured cream to form soft peaks and pile on top of the cake. Scoop over the ice cream, then decorate with the caramelised orange slices and peanut brittle.
6. Serve at once.
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