Caramelised Milk Chocolate Ganache with Isomalt Tuile and Brown Butter Ice Cream

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 170C. Prechill ice cream machine.
  • For the Browned Butter Ice Cream, place the butter into a small frypan over medium heat and allow to melt and brown. Remove from the heat.
  • Place the egg yolks and sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk together until pale and fluffy.
  • Place the milk, cream, glucose syrup and brown butter into a medium saucepan and bring to a simmer.
  • Remove from the heat and pour gradually into the egg mixture, whisking continuously until combined. Return the mixture to the saucepan over a medium heat. Stir continuously until mixture thickens and reaches 83C.
  • Remove from the heat and pass through a fine sieve into a bowl. Place over an ice bath or into the fridge to chill.
  • Pour into an ice cream machine and churn according to manufacturer’s instructions. Set aside in the freezer.
  • For the Caramelised Milk Chocolate Ganache, place callets onto a tray and roast in the oven until slightly dry and crumbly, about 15 minutes. Remove from the oven.
  • Meanwhile, drain and squeeze out the gelatine. Set aside.
  • Place the cream, glucose and agar into a saucepan over a high heat, whisking until mixture comes to the boil. Remove from the heat.
  • Transfer the roasted chocolate, hot cream mixture and the gelatine into the canister of a stick blender. Process with a stick blender until smooth.
  • Pour into a non-stick 22cm x 8cm loaf tin. Place into the fridge until firm. Once set, cut into four 5cm rounds with a ring cutter and use a 2.5cm cutter to cut a hole in the centre of each circle. Set aside the rings and the centres on a lined tray in the fridge.
  • For the Honeycomb, line a medium bowl with baking paper.
  • Place sugar, honey and glucose into a large saucepan and place over medium heat. Cook until temperature of the mixture reaches 162C.
  • Remove from the heat and set aside until bubbling subsides. Add the bicarb and vigorously whisk until dissolved and mixture puffs. Quickly pour into deep lined baking tray.
  • Immediately cover the surface with baking paper then set aside to cool. Break into pieces and store in an airtight container.
  • For the Almond Sable, place ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until a dough forms. Place dough between 2 sheets of baking paper and roll to 5mm thickness.
  • Transfer onto a flat tray and bake in the oven for 15 minutes. Remove the top layer of baking paper and bake until golden brown, about 7 minutes.
  • Once cooked, remove from the oven and press lightly with a flat tray to level the surface.
  • Cut into 5cm rounds with a ring cutter and set aside to cool.
  • For the Torched Mandarin, place freeze dried mandarin pieces on a tray and lightly blow torch each side until coloured. Allow to cool then break into halves.
  • For the Isomalt Glass, place isomalt into a small saucepan over low heat.
  • Once isomalt has melted, remove from heat.
  • Allow to cool slightly. Using a 4cm ring cutter, dip the rounded edge of the cutter into the melted isomalt and slowly lift it to create a film over the ring. If a film doesn’t hold then allow the isomalt to cool a little more.
  • Blow onto the isomalt film to create a bubble.
  • Stretch the bubble once blown and slowly crumble together in your hands to break into shards and nest the glass together. Store in an airtight container. Working quickly, gently warm the isomalt and repeat the process.
  • To assemble, place the ganache rings onto the plates and fill with tangerine. Cover with the sable. Add the ganache rounds next to the rings. Arrange pieces of honeycomb and mandarin next to the chocolate. Rocher a generous amount of ice cream and place on top of the sablé.
  • Arrange isomalt glass on plate and garnish with linaria flowers. Serve immediately.

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