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

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