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Warm Chocolate Crème, Honeycomb Shards, Catalan Crème
 

Dining

Warm Chocolate Crème, Honeycomb Shards, Catalan Crème


Method


For the crème:

Whisk the sugar and the agar-agar together,
Boil the crean and add the sugar, whisk until dissolved,
Pour onto chocolate, whisk until melted and smooth,
Pour into bowls, allow 3-4 hours to set.

Ingredients


For the crème:

  • 225g x dark chocolate
  • 60g x caster sugar
  • 5g x agar-agar
  • Double cream
  • 500ml x whipping cream

For the honeycomb:

Boil the sugar with the water in a deep pan until caramelised. remove from heat, sprinkle in bicarbonate. Caution: the toffee will rise up,
Pour the toffee onto lined baking tray,
Allow to cool before breaking into shards.

For the honeycomb:

  • 450g x caster sugar
  • 1/4 pint x water
  • 1 tbsp x bicarbonate of soda

For the Catalan crème ice cream:

Bring to boil the cream and the milk. Flavour with lemon and orange zest, cinnamon powder,
Whisk the yolks with the sugar,
Pour the cream and the milk onto the egg mixture. Whisk until smooth,
Return to pan to thicken,
Pour into a container, allow to cool,
Pass through sieve to remove peel. Churn.

For the Catalan crème ice cream:

  • 500ml x cream
  • 400ml x milk
  • 200g x yolks
  • 225g x caster sugar
  • 1 x orange zest
  • 1 x lemon zest
  • 1/2 tea spoon x cinnamon powder

Serving:

Warm the crème in the microwave for 10-20 seconds. Garnish with a scoop of Catalan Crème ice cream and honeycomb shards

Download the recipe in pdf

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