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Café Grande - Lion’s Mane And Coffee Ice-Cream, Chocolate, Mandarin And Almond
Recipe by Callum Hann
Try Callum Hann's Café Grande with Lion’s Mane and Coffee Ice-Cream, Chocolate, Mandarin and Almond today!
- Steps
- Ingredients
Ingredients
Almond Praline Paste
Almond Mousseline
Choux Pastry
Lion’s Mane and Coffee Ice Cream
Roasted Almond Dark Chocolate Disc
Grand Marnier Gel
Crème Fraiche Pebbles
Frozen Mandarin
Honeycomb
Charred Mandarin Segments
For Serving
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Steps
- Preheat oven to 150°C. Line a baking tray.
- Prechill an ice cream machine.
- For the Almond Praline Paste, place almonds on a tray and cook for 15 minutes or until well toasted. Allow to cool. Reserve 20g for roasted almond dark chocolate disc.
- Meanwhile, heat a small saucepan over a high heat. Add caster sugar and cook until a deep amber colour then pour onto a lined baking tray and allow to cool.
- Place cooled almonds and toffee into a food processor with the salt and blend for 5 minutes until a paste forms. After 2-3 minutes, if a paste hasn’t formed and it remains powdery, add oil, a teaspoon at a time, until a golden paste is achieved.
- Place 3 tablespoons of praline in a piping bag. Set the remaining aside for the almond mousseline.
- For the Almond Mousseline, heat the milk and vanilla in a small saucepan on a medium heat until just simmering.
- Meanwhile, whisk egg yolks, corn flour and sugar together in a bowl. Pour hot milk onto the egg mixture and whisk until combined.
- Transfer back to the saucepan and boil for 2 minutes until thickened. Transfer to a tray and cover the surface with cling film. Place in the fridge for 30 minutes to cool.
- Place butter in the bowl of a stand mixer, fitted with a whisk attachment and whip for 1-2 minutes or until creamy. Add the custard mixture and beat until smooth. Finally, beat in the almond praline paste until just combined. Transfer to a piping bag and set aside.
- For the Choux Pastry, increase oven to 190°C. Line a tray with baking paper.
- In a medium saucepan, add butter, milk and water. Bring to the boil on a medium heat. Add flour and use a wooden spoon or spatula to stir the mixture until it comes away from the sides of the saucepan and a film forms on the bottom.
- Transfer to the bowl of a stand mixer, fitted with a paddle attachment and beat for a minute to allow the steam to escape, approximately 3-4 minutes.
- With the mixer beating, add the eggs, one at a time, beating until well combined. Transfer the mixture to a piping bag fitted with a 1cm piping nozzle.
- On the baking tray, pipe five 2cm dots, touching each other, in a star shape. Repeat this process with remaining choux pastry, making at least 6 stars.
- Bake choux for 20-25 minutes or until a deep golden brown colour. Allow to cool then cut in half horizontally to allow the choux to be filled with the almond mousseline.
- For the Lion’s Mane and Coffee Ice Cream, grind the mushrooms in a spice grinder. Add to a saucepan with salt, cream, milk and glucose. Bring to a simmer on a medium heat.
- Meanwhile, whisk the eggs and sugar in a bowl to combine. Pour the warm milk over the egg mixture and whisk to combine. Return the mixture to the saucepan and cook until 83°C, or thickened slightly but not boiled. Remove from heat and allow to cool for 15 minutes.
- Stir through the coffee powder and churn in an ice cream machine according to manufacturer’s instructions. Transfer to a sealable container and freeze until ready to serve.
- For the Roasted Almond Dark Chocolate Disc, place the almond meal in a dry frypan and toast over a medium heat for 1-2 minutes, until golden brown. Transfer to a bowl and set aside to cool.
- Roughly chop the almonds. Set aside
- Place the chocolate in a microwave-proof bowl and melt the chocolate and cocoa butter together in 30 second increments, until fully melted when stirred.
- Pour onto the lined baking tray and tip the tray in a circular motion to allow the chocolate to spread as thinly as possible.
- Sprinkle chopped almonds and almond meal over the top then sprinkle with salt. Freeze until set.
- Using an 8cm metal ring cutter, warmed by holding over a gas flame or a blowtorch, cut six 8cm discs from the chocolate. Freeze until required.
- For the Grand Marnier Gel, combine the mandarin puree, sugar and agar agar in a small saucepan. Bring to the boil over the medium heat, whisking the whole time.
- Once boiled, cook for a further 20 seconds to ensure agar is activated. Remove from heat and stir in 20g of Grand Marnier with the salt. Pour onto a tray and refrigerate until set.
- When set, scoop the jelly into a small blender and puree with remaining 5g Grand Marnier and a tablespoon of water, if required, until a smooth gel forms. Transfer to piping bag and set aside.
- For the Crème Fraiche Pebbles, whisk all the ingredients together and transfer to a squeezy bottle or piping bag.
- In a metal bowl of liquid nitrogen, squeeze droplets of the mixture. Allow to freeze fully for a few seconds before removing with a slotted spoon to medium bowl. Break the droplets up into small pebbles as you transfer. Set aside in the freezer. Reserve the liquid nitrogen for the frozen mandarin.
- For the Frozen Mandarin, place the mandarin segments into the liquid nitrogen for 30 seconds or until fully frozen. Use a spoon to break up into individual arils. Strain and reserve in a sealable container in the freezer
- For the Honeycomb, line a deep small loaf tin with baking paper.
- In a medium saucepan, heat the sugar, water, glucose and honey on a medium heat until it reaches 160°C.
- Whisk in the bicarb soda for no more than 2-3 seconds - any more and you start knocking air out again. Immediately pour the mix into the lined tin. Allow to set at room temperature before breaking into small, bite size pieces.
- For the Charred Mandarin Segments, place a rack over a gas flame or heat a hibachi. Place the mandarin segments over the heat and cook until blackened.
- To assemble each dessert, pipe a 1cm high ring of mouselline inside each choux pastry. Place in the centre of each plate.
- Arrange the honeycomb, crème fraiche pebbles, around the pastries. Add the charred mandarin, frozen mandarin, freeze dried mandarin. Pipe dollops of gel around the plates.
- When ready to serve, quenelle a rocher of ice cream on each pastry and top with a chocolate disc.
- An option for a fun effect. Elevate the dessert plate above a larger plate and fill the underneath with mandarin leaves, interspersed with dry ice. Combine ½ cup strong black coffee and 2 tablespoons Grand Marnier and pour around the bottom plate to create a fun effect.
