Sweet Cicely Ice Cream and Chocolate Mousse
Ingredients
Chocolate mousse:
- 6 egg yolks
- 2 eggs
- 200 grams caster sugar
- 100 grams water
- 500 grams cream
- 375 grams 65 % dark chocolate Michel Cluizel
Pineapples:
- 1 pineapple del monte
- 225 grams caster sugar
- 75 ml pineapple juice
- 25 ml Pedro Ximenez
Ice cream:
- 1000 ml full fat milk
- 100 grams cream
- 150 grams caster sugar
- 95 grams egg yolk
- 100 grams sweet cicely
Raisins:
- 100 grams raisins
- 150 ml water
- 150 grams caster sugar
- 2 grams passion fruits
- 35 ml passion fruit juice
Pineapple gel:
- 400 ml pineapple juice
- 1 % of final pineapple juice weight Agar-agar
Chocolate casing:
- 200 grams 65 % dark chocolate Michel Cluizel
Chocolate crumble:
- 60 grams unsalted butter room temperature
- 50 grams flour
- 50 grams cocoa powder
- 50 grams brown sugar
- 1 pinch flaky sea salt
- 200 ml pineapple juice
Instructions
Mousse:
- Place the sugar and the water in a pan and boil to 119˚C (246° F). Meanwhile, add the eggs and the egg yolks to a food mixer and whisk on full speed. Once the sugar and water has reached 119˚C (246° F), pour slowly onto the eggs while continuing to whisk on a medium speed until cool
- In a separate bowl, add the cream to a pan over a medium heat and bring to the boil. Once boiling, remove from the heat and pour onto the room temperature chocolate. Stir gently to combine and allow to cool until lukewarm
- In a large bowl, fold the egg sugar mixture into the chocolate and transfer to a container to set and cool in the fridge
Pineapple:
- Melt the sugar in a small deep pot over a medium heat until a dark caramel forms, approximately 170˚C (340°F). Add the pineapple juice to dilute and bring to the boil, ensuring all the caramel and juice are combined
- Meanwhile, cut the pineapples into large cubes and simmer gently in the caramel for 10 minutes. Add the Pedro Ximenez, stir to combine and remove from the heat. Transfer to a bowl, wrap in cling film and set aside until ready to serve.
Ice Cream:
- In a pan, combine the full-fat milk and cream and bring to the boil. Add the sweet cicely, remove from the heat and allow to infuse for 1 hour.
- After 1 hour, whisk the eggs with the sugar until creamy and pale in colour. Bring the cream mixture back to the boil, then pass through a fine sieve onto the eggs, whisking to combine. Add to a pan and heat to 65˚C (150°F). Once it reaches 65˚C (150°F), remove from the heat and allow to cool. Freeze in a Pacojet container and churn once ready to serve.
Raisins:
- Boil the water with the sugar in a pan to create a sugar syrup. Add the raisins to the syrup and allow to cool. Once the mixture has cooled, add the Malibu and the passion fruit pulp, including the seeds
Pineapple Gel:
- Heat 200ml (4/5 cup) of the pineapple juice in a pan over a medium heat. Reduce for 20 minutes until it darkens and begins to caramelise. Remove from the heat and refresh with the remaining 200ml (4/5 cup) of juice, whisking to incorporate. Weigh the final juice solution and add 1% agar agar.
- Return to a low heat and blitz to incorporate. Simmer for 3 minutes, then remove from the heat, transfer to a suitable container and allow to set in the fridge
- Once the gel has set, blitz in a blender to form a smooth gel. Add to a squeezy bottle and set aside until ready to plate.
Chocolate Casing
- Prepare the acetate into 6 strips measuring 6cm x 12cm (2⅓ x 5 in). Melt the dark chocolate in a bain-marie until is reaches 54˚C (130° F)
- Remove from the heat and allow to cool evenly to 27˚C (80°F), then reheat to 32˚C (90°F) , smooth onto the acetate to a depth of approximately 1.5mm (0.05 inches)
- While the chocolate is still wet, shape the 6 strips into open bottomed cones, sealing at the bottom. Place onto a tray and refrigerate until dry
- Preheat the oven to 160˚C/gas mark 2/ 320° F.
Chocolate Crumble:
- Blitz the butter with the cocoa and flour until it resembles breadcrumbs. Pulse in the brown sugar and salt. Spread thinly over a lined baking tray and bake for 20 minutes until crunchy. Remove from the oven, allow to cool then pulse in a food processor to form fine, crunchy crumbs. Set aside in a container until ready to use
Final & Plating:
- Before serving, remove the mousse from the fridge. Whisk thoroughly to aerate and place in a piping bag. Remove the chocolate cones from the fridge and place in the middle of each plate. Fill the cones with the whipped mousse and top with chocolate crumble
- Arrange a piece of pineapple in its liquid next to each chocolate cone and add the raisins, passion fruit and a few drops of the pineapple gel. Sprinkle on the crumble and finish with a scoop of ice cream. Serve immediately
Notes
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