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Horseradish Ice Cream with Chocolate Half Dome
Recipe by Depinder Chhibber
This dessert combines the unlikeliest of flavours in a way that will blow your mind!
- Steps
- Ingredients
Ingredients
Horseradish ice cream
Passionfruit Meringue Shards and Fluff
Passionfruit Curd
Tempered Chocolate Domes
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Steps
- Pre-chill ice cream machine and preheat oven to 110°C fan-forced.
- For the Horseradish Ice Cream, place cream, milk and glucose into a saucepan and bring to a simmer. Add horseradish and remove from the heat.
- In a separate bowl, whisk together sugar, egg and egg yolk until pale. Gradually whisk in the horseradish mixture until combined
- Return mixture to the saucepan and stir over medium heat with a silicone spatula until mixture thickens and reaches 83C. Remove from the heat and pour into a bowl. Place over an ice bath to chill.
- Pour through a sieve into the ice cream machine and churn according to manufacturer’s instructions. Reserve ice cream in the freezer until ready to serve.
- For the Passionfruit Meringue, place 75g caster sugar, glucose syrup and passionfruit purée into a saucepan and heat the mixture to 116C.
- Meanwhile, whisk egg whites with remaining 25g caster sugar to soft peaks. Once passionfruit mixture reaches 116C, slowly add to the egg whites, whisking continuously until the mixture resembles a glossy meringue. Spread half of the mixture over a lined baking tray and bake until dry, about 35 minutes.
- Remove from the oven and allow to cool before breaking into shards. Store in an airtight container until ready to serve.
- For the Passionfruit Fluff, transfer the remaining passionfruit meringue into a piping bag and set aside for serving.
- For the Passionfruit Curd, place ingredients, except gelatine and butter, into a saucepan and use a stick blender to process together. Cook over low to medium heat, stirring continuously until mixture thickens. Remove from the heat.
- Add softened gelatine and stir until melted. Whisk in butter. Pour through a fine sieve into a wide bowl. Cover the surface with plastic film and chill in the fridge. Transfer to a piping bag to serve.
- For the Tempered Chocolate, heat the chocolate in the microwave in 30 seconds bursts stirring in between each burst until half of the chocolate has melted. Stir vigorously to melt the remaining chocolate.
- Brush a thin layer of the chocolate into 7cm silicon dome moulds and allow to set. Once set transfer to the freezer for 5 minutes. Remove from the freezer and carefully unmould the chocolate domes onto a tray. Brush the outside of the domes with gold lustre dust and set aside.
- To serve, place a small amount of passionfruit curd on each plate and place a gold dome on top. Pipe the curd and meringue fluff inside the domes. Top with some horseradish ice cream then meringue shards. Finish with a sprinkle of passionfruit powder.
