Ingredients

Feuilletine Base
300g smooth peanut butter
300g feuilletine
150g white chocolate
Delice Filling
140ml whole milk
325ml double cream
2 eggs
340g dark chocolate
Chocolate Glacage
160g water
480g caster sugar
160g cocoa
320g cream
8 gelatine
Brown Bread Ice Cream
150g cream
350g milk
100g egg yolk
100g sugar
100g brown bread
Garnish
Chopped peanuts
Mealted chocolate
Delice
Churned ice cream

Method

Feuilletine Base
Melt the peanut butter and chocolate together.
Fold in the feuilletine.
Roll to the thickness you want between 2 sheets of baking parchment.
Push in whatever mould you like and leave to set until firm.
Delice Filling
Bring milk and cream upto the boil and pour over chocolate.
Whisk until melted and then whisk in the eggs until smooth.
Leave to set in the feuilletine base.
Place in the freezer overnight.
Once frozen remove from the mould and place back in the freezer on a wire rack set over a tray.
Chocolate Glacage
Bloom the gelatine in cold water.
Place all other ingredients in a pan and bring to the boil, whisking all the time.
Remove from heat and add the gelatine.
Hand blend until smooth.
Whilst still hot pour over the frozen delice, place in fridge until defrosted.
Portion into desired size.
Brown Bread Ice Cream
Whisk the egg yolks together with the sugar.
Bring the milk and cream to the boil and pour over the egg yolk mix.
Pour back into the pan and cook out to 84℃.
Pass into a bowl and set over ice.
Slice and toast the bread to a dark colour and place into a paco beaker.
Pour over the base and freeze.
Once frozen, churn and freeze three times.
To Plate
Paint a circle of melted chocolate on the middle on the plate.
Place a pinch of chopped peanuts on one side, and rocher the ice cream onto them.
Place the delice on the other side.

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