Recipe of the week: salted caramel, cacao and malt ice-cream

One of the first dishes to be created at the Dairy, this recipe has been improved and enhanced by the quality of the chocolate we now use and the addition of a special malt we buy from a local brewery.

 

A well-known chef said about this dessert: "I would run completely naked across the Common just to have that again."

 

If you are left with any excess truffles, they can be stored in the freezer and served as petits fours.

 

Serves 6-8

 

Chocolate truffles
50g unsalted butter, cut into small cubes
100ml double cream
250g 72% dark chocolate buttons (or chopped dark chocolate)
40g cacao nibs
A pinch of Maldon sea salt
Cocoa powder, for dusting

 

Put the butter in a pan over a high heat and cook until it starts to foam and brown and has a nutty aroma. Stir in the cream, then bring just to the boil.

 

Pour this mixture over the chocolate in the bowl of a stand mixer fitted with the balloon whisk attachment. Whisk on a low speed until the chocolate has fully melted. Turn up the mixer speed gradually until the mixture begins to whip.

 

When it is light and aerated, add the cacao nibs and salt, and mix on a high speed briefly to incorporate.

 

Transfer the mixture to a disposable piping bag and snip off the end. Pipe into lengths (1.5cm in diameter) on greaseproof paper. Freeze before roughly cutting into pieces (about 1.5cm long). Dust with cocoa powder. Keep in the freezer until required.

 

Chocolate soil
250g ground almonds
150g demerara sugar
150g buckwheat flour
80g cocoa powder
1tsp Maldon sea salt
140g unsalted butter, melted

 

Preheat the oven to 160°C fan. Mix together all the dry ingredients in a stand mixer fitted with the paddle attachment. Add the melted butter and mix to combine.

 

Spread the mixture on a baking tray. Bake for 30 minutes, stirring the mixture every 10 minutes. Allow to cool, then store in an airtight container in a cool, dry place.

 

Salted caramel
300g caster sugar
7.5g trimoline
75g unsalted butter, diced
300ml double cream
100g 66% dark chocolate buttons (or chopped dark chocolate)
1tsp Maldon sea salt

 

Place the sugar and trimoline in a pan. Add a little water to make a ‘wet sand' consistency. Set over a high heat to melt the sugar, then boil until the syrup reaches a dark caramel stage (165-175°C). Remove from the heat and whisk in the butter a third at a time. Continue whisking until smooth.

 

In a separate pan, warm the cream until it just reaches boiling point. Pour over the chocolate in a bowl and whisk until smooth and glossy.

 

Pour the cream/chocolate mixture into the butter caramel and whisk together until smooth. Add the Maldon salt and mix through.

 

Chocolate tuile
50g liquid glucose
50ml double cream
125g unsalted butter
155g caster sugar
¾tsp pectin powder
175g cacao nibs

 

Put the glucose, cream, butter and 150g of the sugar in a pan and melt together. Mix the pectin with the remaining sugar and add to the pan. Boil the mixture until it reaches 107°C.

 

Remove from the heat and allow the mixture to cool down to at least 45°C before folding through the cacao nibs.

 

Roll out the mixture between sheets of greaseproof paper as thinly as possible. Freeze and keep in the freezer until ready to bake.

 

Preheat the oven to 160°C fan. Place the frozen tuile sheet (still with greaseproof paper top and bottom) on a large baking tray and set a large wire rack over the top to hold down the edges of the greaseproof paper. Bake for about 15 minutes or until the tuile is set and doesn't appear to be liquid when the tray is gently knocked.

 

Allow to cool before breaking into shards. Store in an airtight container.

 

Malt ice-cream
375ml double cream
375ml whole milk
35g milk powder
25g trimoline
1tsp Stab 2000 (ice-cream stabiliser)
75g malt extract
90g pasteurised egg yolks
65g caster sugar

 

Put the cream, milk, milk powder, trimoline, Stab and malt extract in a pan.

 

Whisk together and bring to the boil. In a large bowl, mix together the yolks and sugar. Pour a third of the hot mixture over the yolks and sugar and whisk together. Add this to the rest of the hot mixture in the pan and whisk in. Heat until the temperature of the mixture is 85°C.

 

Pass through a chinois or very fine sieve into a deep tray set over ice to cool the mixture quickly. Once cool, churn in an ice-cream machine according to the manufacturer's instructions. Store in the freezer.

 

Assembly
Spoon some of the salted caramel over the bottom of each plate. Sprinkle with a few truffles and scatter over chocolate soil. Add a couple of quenelles of ice-cream and finish with a few tuile shards

 

Taken from Larder by Robin Gill