with malted ice cream & honeycomb
Photography: Kris Micallef Shoot location: Corinthia Palace Hotel Gardens Christmas Decor: LOFT
140ml full fat milk
325ml double cream
2 free-range eggs
340g good quality dark chocolate, minimum 70% cocoa solids, roughly chopped
Heat the milk and cream in a saucepan, gently until it just starts to boil. Whisk the eggs in a bowl, and melt the chocolate over a bain-marie. As the milk comes to the boil, pour it over the eggs, then whisk constantly until thick and smooth. Stir in the melted chocolate until smooth. Transfer the mixture to a tray lined with parchment paper and put in the fridge to set. It’s a good idea to line the bottom with a thin sponge base. Allow to set for at least five hours. Then remove from the tray, and using a hot knife or ring, mould portion the delice.
Malt Ice Cream
600ml whole milk
600ml double cream
60ml liquid glucose
1 vanilla pod
210g egg yolks
240g caster sugar
2 or 3tbsp malt extract [to taste]
Put the milk, cream and glucose in a sauce pan, and scrape the inside of the vanilla pod into it. Bring to the boil. Whisk the egg yolks and sugar together until white and thick in texture. Whisk the boiling liquid into the egg yolks and sugar, and transfer to a clean pan. Stir the mixture continuously over a low heat, until it coats the back of your spoon. Add the malt extract. Once cool, pass through a fine sieve and churn in the ice cream machine until frozen. Then store in the freezer.
25g bicarbonate soda
Boil the water, sugar, glucose and honey until golden brown but not burnt (approximately 145 degrees). Add the bicarbonate soda and pour on to a tray to set. Once cool, break into small pieces.
Dress as in the photograph, with red velvet cake crumbs, praline ganache and micro cress.