- Chocolate:
- 225g 72% Casa Luker Peruvian chocolate,
- 325ml cream,
- 100g milk
- 120g sugar
- 80g yolk
- Maldon sea salt
- Pecans
- Caramelia chocolate
- Horlicks ice cream:
- 600ml milk
- 200 ml cream,
- 150ml Horlicks
- 100g yolk
- 60g sugar
- Whipped caramel:
- 500g sugar
- 250 mls water
- 350 ml whipping cream
- 100g butter
- 10g salt
72% Casa Luker Peruvian chocolate, whipped caramel, salted pecans and horlicks.
Tom Shepherd
13th November 2017
72% Casa Luker Peruvian chocolate, whipped caramel, salted pecans and horlicks.
This indulgent dark chocolate, caramel, pecan dessert is available on our 3-course menu. The Horlicks ice cream is really easy and tastes amazing!
Ingredients
Method
For the chocolate:
Heat and melt chocolate.
Sabayon your eggs and sugar.
Add both together and gently incorporate whipped cream.
Set in mounds and freeze.
For the whipped caramel:
Caramel the sugar and water, add cream and boil. Once you have set it, whip back up with butter.
Salt once cool.
For the salted pecans:
Roast pecans and caramelia chocolate at 140 degrees for 12 mins
Cool and blend with 2% salt.
For the Horlicks ice cream:
Boil milk, cream and Horlicks together.
Add to sugar and yolk and cook to 82/84 degrees. Cool mixture and churn.
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