What is not to love about this truly scrumptious dessert. Comprising of ingredients from some of our fantastic brands, its one not to be missed!
Hot chocolate foam
Ingredients400g whole milk 100g double cream 150g Republica del Cacao Ecuador and Peru 70% 20g deZaan Crimson red cocoa powder 15ml Grandes Distilleries Peureux Glen Turner Scotch whisky 20g hazelnuts |
MethodHeat the milk, cocoa powder and cream to 70°C. Blend in the proespuma hot. Melt the coverture and mix in well with the elaboration. Place the mixture into a siphon gun with two charges. Sit in a water bath at 65°C for 10 minutes. Serve. Toast the hazelnuts and crush before placing on the top of the foam. |
Hazelnut and coffee microwave sponge
Ingredients180g water 18g Sosa albuwhip 30g soft flour 20g deZaan Carbon black cocoa powder 80g Sosa roasted hazelnut paste 3g Norohy Madagascan vanilla bean paste 1g salt 30g sugar |
MethodMix the water and the albuwhip and blend. Add the flour, cocoa powder, salt, sugar, hazelnut puree and vanilla paste. Blend again. Strain the mixture. Pour the resulting dough in a cream siphon with two charges. Aside, make two incisions in the base of some cardboard cups. Half-fill the cardboard cups with the foam. Microwave on high for 30 seconds. Let cool upside-down on a rack. Unmould when cold. |
Pistachio shortbread crumb
Ingredients125g butter 180g plain flour 1 tsp lemon zest 2 drops of lemon essence 65g caster sugar 200g icing sugar Handful of pistachio nuts, chopped |
MethodPre-heat the oven to 150°C. Mix the butter and sugar until light and fluffy and then add your lemon zest and combine. Sift the flour and, using your hands, bring the mixture together to create a dough, sprinkling in a small handful of poppy seeds as you combine for texture. Lightly flour a surface and roll the dough out evenly until around 5mm in thickness. Take a cookie cutter of choice and create your cookies, lining them onto a greased baking tray. Finally, sprinkle with sugar and bake for around 12-15 minutes. Once cooked, allow to cool for a further 10 minutes. Sift the icing sugar into a mixing bowl and stir in enough water to create a smooth mixture. Dip one half of each cookie into the icing and leave to set for a couple of minutes before sprinkling with pistachio chunks and a light dusting of caster sugar. |
Chocolate soil
Ingredients |
MethodMix in the maltosec spoon by spoon until a crumble type texture is achieved and set aside until serving. |
Honeycomb ice cream
Ingredients100g Shoebury Confectionery honeycomb mini chunks, bashed with a rolling pin into small chunks For the ice cream machine300ml double cream 300ml whole milk 100g caster sugar 3 large egg yolks |
MethodPut the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined. Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of a wooden spoon. Leave to cool. Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid. |
Assembly
MethodFind a vessel that suits your dish and place the hot foam into this. Place the crumb around this before dressing with the sponge pieces, Grandes Distilleries Peureux Griottines in Kirsch and serve with a rocher of honeycomb ice cream. |
Recipe courtesy of Steve Griffiths
