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Coke and Potato Chips
Recipe by Justin Narayan
Coke lovers rejoice - this unconventional dessert makes cola shine with a vanilla cola ice cream, cola jelly and it's paired with a potato chip crumb!
- Steps
- Ingredients
Ingredients
Vanilla Cola Ice Cream
Cola Jelly
Potato Chip Crumb
Salt and Vinegar Potato Chip Tempered Chocolate Disc
Cola Spider Foam
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Steps
- Preheat oven to 140°C fan-forced. Prechill ice cream machine.
- For the Vanilla Cola Ice Cream, simmer 700ml cola over low heat until reduced to 150ml.
- Add cream and remaining 100ml cola to the syrup and bring to just below simmering point. Remove from the heat.
- Meanwhile, place sugar and egg into a bowl and whisk together until pale. Slowly add the hot cream mixture to the saucepan, whisking continuously. Return to the saucepan along with vanilla and place over medium heat. Stir continuously, until mixture thickens and reaches 83C.
- Pour through a sieve into a bowl and place over an ice bath to cool. Churn in the ice cream machine according to manufacturer’s instructions then transfer ice cream to a freezer until required.
- For the Cola Jelly, bloom gelatine in 2 tablespoons of water for 10-15 minutes.
- Place half of the cola into a saucepan and bring to a simmer then remove from the heat. Add bloomed gelatine and stir until fully dissolved. Add the remaining half of the cola then pour into a large baking tray large enough to cut six 8cm discs and that the jelly is about 3-5mm thick. Place into the fridge to set, about 1 hour.
- Cut six 8cm discs from the jelly and return to the fridge until needed.
- For the Potato Chip Crumb, crush potato chips into fine crumbs.
- Add remaining ingredients, mix well and spread evenly over a lined baking tray. Bake, stirring crumbs halfway through cooking, until golden brown, about 20-25 minutes. Remove from the oven and set aside to cool. Store in an airtight container until ready to use.
- For the Tempered Discs, place chocolate into a microwave safe bowl. Microwave in 10 second bursts, stirring in between until 50% of the chocolate is melted. Stir to melt the remaining chocolate, until chocolate reaches 27C. Return to the microwave and heat in 5 second bursts, stirring in between until temperature of the chocolate reaches 32C.
- Spread the tempered chocolate thinly over an acetate sheet and cover generously with crushed salt and vinegar chips and a pinch of salt . Set aside in the fridge for 30-60 seconds to partially set.
- Using an 8cm ring cutter, score six discs in the chocolate then set aside to set at room temperature. Once set, use cutter to cut out discs completely.
- For the Cola Spider Foam, place ingredients into the canister of a stick blender. Using a stick blender, blend ingredients, incorporating as much air as possible to form a thick foam on the surface of the mixture.
- To serve, place 2 tablespoons of crumb onto each serving plate. Top with a scoop of cola ice cream. Cover ice cream with the disc of cola jelly then lean a chocolate disc on one side of the jelly and ice cream. Finally spoon cola foam onto plates, processing the foam mixture with the stick blender to create more foam as needed. Serve immediately.
