Filling
500 ml of cream sorbet
1/2 cup (ch) of ground nuts
1 box of champagne biscuits
1 cup (ch) of milk
1/2 cup (ch) of chocolate coating
Chocolate powder to dust
Filling
500 ml of cream sorbet
1/2 cup (ch) of ground nuts
1 box of champagne biscuits
1 cup (ch) of milk
1/2 cup (ch) of chocolate coating
Chocolate powder to dust
Line a 5 cm x 9 cm x 20 cm English muffin tin with plastic wrap and reserve
Filling
In a bowl, combine the cream sorbet and ground nuts and mix
Reserve outside the refrigerator
Soak the biscuits in milk and arrange them side by side at the bottom of the tin
Cover with a layer of mixture and drizzle with chocolate coating
Alternate layers and finish with a biscuit layer
Cover with plastic wrap and reserve in the freezer until firm (about 20 minutes)
Unmold onto a plate, dust with chocolate powder, and serve.
