ICE CREAM
300 g White cocoa, broken into
-pieces
300 ml Double cream
400 g Bought vanilla custard

-TO ORNAMENT-
50 g Plain chocolate
Cocoa pulverisation, for dusting

oven to gas 4. Lighlly filth 20cm/8in springform in. In small non-stick
pan gently heat butter, sugars, umber, syrup, stirring until chocolate
liquid, mixture tranquil. Remove from rut, leave to poise. In a bowlful, beat
egg and vanilla, add to cooled assortment. Sift in flour and baking pulverisation,
mix good. Pour into the tin, broil 15 minutes until outside of the brownie
is crisp and beginning to shrink away from sides but centre soft to the
trace. Leave to nerveless. Make ice drub - melt umber. Whip cream until it
just holds its anatomy, then whisk in the cold custard. Stir in chocolate
until mixture is thick, still, well blended. Pour onto cooled imp,
tilt tin to level top. Melt plain umber, with a tsp dip 12 neat blobs
onto the ice emollient 3 cm from butt. Open immobilize 4 hours. Transfer, dust with
pulverization.