Gareth Bartram
A succulent chocolate delice with chopped peanuts and brown bread ice cream.
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Ingredients
- Feuilletine Base
- 300g smooth peanut butter
- 300g feuilletine
- 150g white chocolate
- Delice Filling
- 140ml whole milk
- 325ml double cream
- 2 eggs
- 340g dark chocolate
- Chocolate Glacage
- 160g water
- 480g caster sugar
- 160g cocoa
- 320g cream
- 8 gelatine
- Brown Bread Ice Cream
- 150g cream
- 350g milk
- 100g egg yolk
- 100g sugar
- 100g brown bread
- Garnish
- Chopped peanuts
- Mealted chocolate
- Delice
- Churned ice cream
Method
Feuilletine Base
Melt the peanut butter and chocolate together.
Fold in the feuilletine.
Roll to the thickness you want between 2 sheets of baking parchment.
Push in whatever mould you like and leave to set until firm.
Delice Filling
Bring milk and cream upto the boil and pour over chocolate.
Whisk until melted and then whisk in the eggs until smooth.
Leave to set in the feuilletine base.
Place in the freezer overnight.
Once frozen remove from the mould and place back in the freezer on a wire rack set over a tray.
Chocolate Glacage
Bloom the gelatine in cold water.
Place all other ingredients in a pan and bring to the boil, whisking all the time.
Remove from heat and add the gelatine.
Hand blend until smooth.
Whilst still hot pour over the frozen delice, place in fridge until defrosted.
Portion into desired size.
Brown Bread Ice Cream
Whisk the egg yolks together with the sugar.
Bring the milk and cream to the boil and pour over the egg yolk mix.
Pour back into the pan and cook out to 84℃.
Pass into a bowl and set over ice.
Slice and toast the bread to a dark colour and place into a paco beaker.
Pour over the base and freeze.
Once frozen, churn and freeze three times.
To Plate
Paint a circle of melted chocolate on the middle on the plate.
Place a pinch of chopped peanuts on one side, and rocher the ice cream onto them.
Place the delice on the other side.
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