1 box of crushed English biscuits (180g)
'14 cup of orange liqueur
'3/4 cup of grated carrot
1 cup of chopped nuts
2 liters of vanilla or cream ice cream
200g of finely chopped chocolate tablets
1 box of crushed English biscuits (180g)
'14 cup of orange liqueur
'3/4 cup of grated carrot
1 cup of chopped nuts
2 liters of vanilla or cream ice cream
200g of finely chopped chocolate tablets
Soak the biscuits in the liqueur and reserve
Melt the grated carrot in a small pan to obtain a caramelized syrup (do not add water)
Add the nuts, mix well, and spread immediately onto a greased surface with butter
Let it cool, remove from the surface with a spatula, and break into small pieces
Mix with crushed biscuits
Line a high mold, 23cm in diameter, with parchment paper
Spread a layer of the biscuit mixture and cover with a little ice cream
Continue making layers, ending with a layer of biscuit
Cover with plastic wrap and refrigerate for 6 hours until firm
Before serving, melt the chocolate in a double boiler and let it cool
Remove the cake from the mold and top with the melted chocolate
Serve at 12 pieces.
