Kevin Dun­don

Bray People - - NEWS - Kevin DUN­DON

THIS WEEK it's all about choco­late - though choco­late is de­li­cious all year round what bet­ter time than Easter to pre­pare this en­tic­ing gooey cen­tred choco­late dessert. This recipe can also be used when en­ter­tain­ing too as it can be pre­pared in ad­vance and left un­cooked in the fridge overnight.

My Guin­ness Ice-Cream recipe is best suited to an ice-cream maker, but if you don't have one you can al­ways pour the mix­ture into a plas­tic container and place in the freezer, it does need to be stirred or ag­i­tated ev­ery half an hour or so, other­wise you will end up with large ice crys­tals, which will not give the soft scoopable ice-cream that you de­sire.

My top tip for a choco­late sauce it the per­fect ac­com­pa­ni­ment to this dessert, don't be too tempted to use left­over Easter Eggs, some­times the qual­ity of the choco­late will make the sauce have a grainy tex­ture.

Happy Easter!

CHOCO­LATE FON­DANTS WITH GUIN­NESS ICE CREAM

(Serves 4) 110 g but­ter 200 g dark choco­late, bro­ken into pieces 3 eggs, sep­a­rated 110 g caster su­gar 30g plain flour Pour­ing cream, to serve

Pre­heat the oven to 180C/350F/Gas 4. Gen­er­ously but­ter 4 pud­ding basins or ramekins. (us­ing 25g) Melt the choco­late in a heat­proof bowl set over a pan of sim­mer­ing wa­ter. Re­move from the heat and whisk in the re­main­ing 85g of but­ter un­til melted. Set aside.

Place the egg whites in a bowl and whisk un­til stiff peaks have formed. Whisk in half of the su­gar, a third at a time, whisk­ing well af­ter each ad­di­tion un­til stiff and very shiny.

In a sep­a­rate bowl, beat the re­main­ing su­gar and egg yolks un­til pale and fluffy, then beat into the cooled choco­late mix­ture. Fold in the sieved plain flour. Fold in the meringue and use to fill the pre­pared in­di­vid­ual basins two-thirds full.

Ar­range on a bak­ing tray and bake for 12 min­utes un­til well risen but still with a slight wob­ble in the mid­dle. To serve, leave to set­tle for a min­utes and care­fully in­vert on your serv­ing plate.

ICE CREAM

1 pint Guin­ness 1 pint cream 1 vanilla pod-split length­ways 6 egg yolks 6oz/175g caster su­gar

Put the Guin­ness into a large saucepan and al­low the en­tire mix­ture to come to the boil. Re­duce it un­til you are just left with ap­prox­i­mately 150ml liq­uid.

Put the vanilla pod and the cream onto a medium heat and bring to the boil. Once boiled re­move from the heat and al­low to in­fuse with the vanilla. Beat the egg yolks and su­gar un­til thick and then add in the vanilla in­fused cream (hav­ing first re­moved the vanilla pod)

Re­turn the en­tire mix­ture to a saucepan and cook over a gen­tle heat, stir­ring con­tin­u­ously un­til the egg cus­tard has thick­ened (i.e.: coats the back of the spoon)

Re­move from the heat, pass through a fine sieve and whisk in the re­served Guin­ness from ear­lier on.

Churn in an ice cream ma­chine or in the freezer.

“What bet­ter time than Easter to pre­pare this en­tic­ing gooey cen­tred choco­late dessert?”

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