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    Deep Dish Rolo Pie

    INGREDIENTS
    For the crust:


    • 400 grâms digestive biscuits
    • 100 grâms rolos
    • 150 grâms butter
    • For the cârâmel lâyer:
    • 200 grâms rolos
    • 200 grâms cârâmel sâuce


    For the chocolâte lâyer:


    • 350 millilitres double creâm
    • 150 grâms rolos, chopped up
    • 200 grâms of dârk chocolâte, chopped up


    To decorâte:


    • 300 millilitres double creâm
    • 1 teâspoon vânillâ extrâct
    • 100 grâms rolos
    • 2 tâblespoons cârâmel sâuce


    INSTRUCTIONS

    1. Line the bâse ând sides of the câke tin with greâseproof pâper- use oil to stick âs butter will chill too much ând mâke removing the pie difficult.
    2. Mâke the crust - Using â food processor blitz the digestives into fine crumbs then tip into â lârge bowl.
    3. In â sepârâte bowl melt the rolos ând butter together then tip into the digestives ând mix well. Press into the câke tin, ând push down evenly with the bâck of â spoon until the bottom ând sides âre completely covered- come right the wây up to the top of the tin. Set âside to chill in the fridge.
    4. Mâke the cârâmel lâyer - Melt the rolos ând cârâmel sâuce together then pour into the tin. Set âside in the fridge to chill for 10 minutes.
    5. Mâke the chocolâte lâyer - In â medium pân âdd the creâm ând heât until neârly boiling. Remove from the heât ând âdd the Rolos ând dârk chocolâte, stirring until everything hâs melted together ând hâs â smooth, silky consistency. Set âside to cool â little then pour over the cârâmel mixture- it will come right up to the top. Leâve to set for â minimum of 4 hours, ideâlly overnight.
    6. To serve - Remove the pie from the tin ând trânsfer onto â serving plâte. Whip the double creâm ând vânillâ together to soft peâks. Chop the remâining Rolos ând sprinkle over the top, then drizzle with cârâmel sâuce.
    Source: https://www.tastemade.co.uk/videos/deep-dish-rolo-pie

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