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Wicked chocolate berry sundae

  • 6:00 Prep
  • 0:25 Cook
  • 6 Servings
  • Advanced

Ingredients

  • 2 tablespoons natural sliced almonds
  • 140g (2/3 cup) caster sugar
  • 200g dark chocolate (70% cocoa), finely chopped
  • 50g malt extract
  • 200ml pouring cream
  • 2 x 250g punnets strawberries, hulled, quartered
  • 2 tablespoons caster sugar, extra
  • 1 teaspoon fresh lemon juice
  • Whipped cream, to serve

Lemon thyme and bay ice-cream

  • 1L (4 cups) pouring cream
  • 250ml (1 cup) milk
  • 1 bunch fresh lemon thyme
  • 2 fresh bay leaves, torn
  • 1 lemon, rind finely grated, juiced
  • 12 egg yolks
  • 200g liquid glucose
  • 100g (1/2 cup) caster sugar

Method

  • 1
    For ice-cream, place cream, milk, thyme, bay leaves and rind in a saucepan over medium-low heat. Bring to a simmer, stirring occasionally. Remove from heat. Set aside for 1 hour. Strain into a bowl. Discard solids.
  • 2
    Whisk yolks, glucose, sugar and lemon juice in a large bowl until pale and combined. Whisk in cream mixture. Return to a clean pan. Cook over low heat, stirring, for 5 minutes or until mixture lightly coats the back of a wooden spoon. Pour into a large clean bowl. Set aside to cool. Cover with plastic wrap and place in the fridge for 8 hours or overnight to chill.
  • 3
    Churn custard in an ice-cream maker, in 2 batches if necessary, following manufacturer’s instructions or until set. Place in the freezer for 4 hours or until firm.
  • 4
    Spread almonds over a lined baking tray. Stir sugar and 1⁄4 cup water in a saucepan over low heat, brushing down side of pan with a wet pastry brush, until sugar dissolves. Bring to the boil. Boil, without stirring, for 10 minutes or until golden. Set aside for 2 minutes. Pour over almonds. Leave to set. Break into shards.
  • 5
    Place chocolate and malt in a heatproof bowl. Place cream in a small saucepan over medium heat. Bring to the boil, stirring occasionally. Add to chocolate. Stand for 2 minutes. Whisk until smooth. Set aside.
  • 6
    Place half the strawberries, extra sugar, 1⁄4 cup water and a pinch of salt in a saucepan over medium heat. Bring to the boil. Simmer, stirring occasionally, until softened. Remove from heat. Stir in lemon juice and remaining strawberries. Set aside to cool.
  • 7
    Layer strawberry mixture, ice-cream and ganache among serving glasses. Top with praline and cream.

Source: taste.com.au

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