Margarita Ice cream with Puff Pastry and Chocolate Drizzle

Margarita Ice Cream recipe from Nigella Lawson

1/2 cup lime juice

2 tbsp tequila

3 tbsp orange liquer (I used cointreau)

1 1/4 cups powdered sugar

2 cups heavy cream

1. Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.

2. Add the cream and then softly whip until thick and smooth but not stiff.

3. Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily.

Garnish

1 quantity store bought puff pastry

50 g good quality dark chocolate

1. Preheat oven to 180 deg celcius.

2. Cut puff pastry into quarters.

3. Place puff pastry onto tray and bake for 15-20 mins or until golden brown.

4. Melt dark chocolate in a heatproof bowl over a saucepan of simmering water.

5. Place scoops of margarita ice cream on baked puff pastry and drizzle warm chocolate over. Serve.