Ingredients
Ingredients
- 500 g vanilla ice-cream
- 100 g caramel sauce (see recipe)
- 50 g mango coulis (see recipe)
- 100 g browned and salted almonds and Brazil nuts
- chunks of pineapple and brownie
For the caramel sauce
- 300 g sugar
- 1 dl brown rum
- 20 g Bresc Red chilli puree
- 200 g pineapple
- butter for frying
- 1 dl pineapple juice
- For the mango coulis:
- 2 extremely ripe mangos
- 100 g sugar
- 15 g Bresc Red chilli puree