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DARK CHOCOLATE PAVE WITH POPCORN ICE CREAM

DARK CHOCOLATE PAVE WITH POPCORN ICE CREAM

Ingredients

FOR THE DARK CHOCOLATE PAVE

Wafer base

  • 100 gm smooth peanut butter
  • 100 gm white chocolate 
  • 200 gm feulintine wafer flakes


For the Pave

  • 300 gm 72 % dark chocolate
  • 100 gm 55 % dark chocolate
  • 4 egg yolks
  • 100 gm caster sugar
  • 150 gm water
  • 300 ml double cream
  • 100 ml milk


Popcorn Ice Cream

  • 200 ml milk
  • 300 ml double cream
  • 400 gm toffee popcorn
  • 8 egg yolks
  • 100 gm caster sugar
  • 30 gm liquid glucose


For the peanut butter paint

  • 300 gm peanut butter smooth
  • 3 tbsp rapeseed oil
  • peanut oil
  • mix to emulsify

Method

FOR THE DARK CHOCOLATE PAVE

Wafer base

  1. Melt the white chocolate & peanut butter together, allow to cool before adding the wafer flakes, fold in and spread between 2 baking sheets.
  2. Roll with a rolling pin to form a thin biscuit layer, place in fridge to set in a deep tray.


For the Pave

  1. Whisk the eggs, sugar and water in a bowl over a bian marie until a thick pale sabayon appears.
  2. Pour in to a machine and whisk until thick, pale & cold.
  3. Melt the chocolate to room temperature and pour into the sabayon.
  4. Semi whip the milk and the cream and whisk half the mix in to the chocolate. 
  5. Fold in the remaining cream carefully, pour over the set base and chill in fridge to set.


Popcorn Ice Cream

  1. Bring the milk and cream to the boil.
  2. Add the hot toffee popcorn to the milk and leave to infuse for over night.
  3. Bring back to the boil; whisk the eggs, sugar and glucose until thick.
  4. Add half the liquid and whisk; return the mixture back to the pan, place back onto the stove.  stir with a wooden spoon until thick - temperature reached should be 84 degrees. add flavouring to taste.
  5. Pass through a fine sieve and allow to cool.
  6. Churn in a ice cream machine

 

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