Mocha parfait, toffee ice-cream
Mocha parfait
100g chocolate (70%) 50ml egg yolks 87g caster sugar 15g liquid glucose 30ml water 1 egg white
A few drops of cappuccino flavouring 150ml double cream (lightly whipped)
Method:
Melt the chocolate over a bain-marie or in the microwave. Mix the egg yolks in a mixer on medium speed. Bring 50g of the sugar, the glucose and 15ml of the water to a temperature of 118ºC. Gently pour the syrup over the egg yolk and whisk for five minutes, then fold into the chocolate. Start whisking the egg white on medium speed. Bring the remaining sugar and 15ml of water to a temperature of 121ºC. Gently pour the syrup over the egg white and continue whisking for five minutes. Fold the chocolate mix
into the egg whites then add the cappuccino flavouring. Finally, fold in the lightly whipped cream. Pipe into moulds and freeze for at least four hours.
Toffee ice-cream
For the toffee sauce:
50ml double cream 50g caster sugar
Method:
Boil the cream and leave to the side, then bring the sugar to a light caramel. Mix in the cream, a little at a time, ensuring you are whisking the whole time.
Ice-cream
130g caster sugar 3 egg yolks 500ml semi-skimmed milk 150ml double cream
Method:
Mix the sugar and yolks together until they have a light and fluffy consistency. Bring the milk to the boil and pour over the yolks, then mix in the double cream. Pour the mixture back into a saucepan and return to the heat, continuously
stirring until it is thick enough to coat the back of a wooden spoon. Add it to the toffee sauce and then freeze in an ice-cream machine.
Chocolate soil
50g caster sugar 50g ground almonds 30g plain flour 25g cocoa powder 35g melted unsalted butter
Method:
Mix all the ingredients together, then spread out on greaseproof paper and bake at 165ºC for 10 minutes, being sure to give it a mix halfway through.
Chocolate ganache
110ml double cream 15g invert sugar (buy from www.souschef.co.uk) 125g chocolate (70%) 20g unsalted butter (cubed)
Method:
Bring the cream and invert sugar to the boil. Melt the chocolate over a bain-marie or in the microwave. Mix the cream into the chocolate until completely emulsified, then mix in the butter until it has melted. Pour into a lined tray to form a thin layer and leave to set.
Biscuit crumb
1 packet of Lotus Biscoff biscuits
Method:
Blitz in a food processor until it produces a fine crumb.
Pistachio paste
15g pistachio paste 10ml water
Method:
Mix the paste and water together to form a spreadable paste.
To serve
Using a pastry brush, spread a thin layer of pistachio paste onto the plate. Cut out a piece of ganache and place it on the paste, un-mould the parfait and roll in the crumb, then place it onto the ganache. Spoon a little chocolate soil onto the plate and top with a scoop of toffee ice-cream.