Caramelized White Chocolate and Saffron Ice-Cream with Burnt Rose Vinegar, and Almond and Apricot Crumble

Eddie Shepherd

Eddie Shepherd

5th November 2013
Eddie Shepherd

Caramelized White Chocolate and Saffron Ice-Cream with Burnt Rose Vinegar, and Almond and Apricot Crumble

This dish combines caramelized white chocolate with the complementary flavours of almond and apricot along with fragrant rose and saffron. The caramelized white chocolate ice-cream has a rich toffee, nutty, flavour with just a touch of saffron to add a floral spice note.The burnt rose vinegar is a sweetened strawberry vinegar which has burning dried rose poured into it before being sealed to infuse with the smoke and floral flavours of the rose.The vinegar is then reduced to the degree that it is sweet like a fruit coulis, with just a touch of its original tartness and beautiful smokey and floral notes.Texture in the dish comes from the almond crumble, with its toasted flavours, and finally from the delicate rose sugar and apricot tuille.


  • Sous Vide Caramelized White Chocolate
  • 300g White chocolate
  • Caramelized White Chocolate Ice Cream
  • 250g Caramelized white chocolate (from above)
  • 250g Double cream
  • 500g Whole milk
  • 100g Caster sugar
  • 6 Medium free-range egg yolks
  • Half Teaspoon saffron threads
  • Pinch salt
  • Burnt Rose Vinegar
  • 200g Chopped fresh strawberries
  • 200g Caster sugar
  • 350ml Sauvignon blanc vinegar
  • 2 Tablespoons dried rose petals
  • Rose Sugar
  • 1g Dried rose petals
  • 5g Freeze dried blueberry
  • 25g Caster sugar
  • 25g Isomalt
  • Tuille
  • Dried apricots
  • 40g Liquid glucose
  • 40g White fondant
  • 100g Isomalt
  • Almond and Apricot Crumble
  • Habanero Sugar
  • 150g Caster sugar
  • One deseeded chopped habanero
  • Almond Crumble
  • 30g Habanero sugar
  • 30g Ground almonds
  • 30g Dice dried apricot


Sous Vide Caramelized White Chocolate
Vacuum pack the chocolate and cook for six hours in a water bath at 90ºC.
The chocolate will turn a light brown within the first hour or two of cooking then gradually continue to darken.
After six hours remove from the water bath and allow to cool.
Caramelized White Chocolate Ice Cream
Blend together all the ingredients except the saffron, then pass through a sieve.
Vacuum bag the blended mixture with the saffron and cook in a water bath at 82ºC for 20 minutes (from when the water bath returns to 82ºC after the initial temperature drop). ??
Then chill the mixture in an ice bath while squeezing the bag to ensure the contents are moved around well.?Now store the ice-cream base in its vacuum bag in the fridge for up to a week before freezing, or freeze immediately by your preferred method.
Burnt Rose Vinegar
Heat the strawberries and caster sugar together in the pan. The sugar should fully dissolve, then continue to simmer for five minutes.
Now add the vinegar into the pan bring the mixture back to a simmer before reducing the heat simmer and cooking on low for another five minutes.
Blend the vinegar mixture until smooth and strain through muslin.
Allow the mixture to cool and place in a jar.
Next take two tablespoons of dried rose petals (make sure they are untreated with pesticides, ideally dry your own).
Burn the dried rose petals with a blow torch until smoking well.
Now spoon the still smoking rose petals onto strawberry vinegar and quickly cover the container so the vinegar infuses with the smoke and rose flavours.
Allow to the mixture to infuse for around 24 hours then strain the vinegar and reduce it on the hob by around a third until it’s sweet and syrupy.
Rose and Apricot Tuille.
Rose Sugar
First prepare the rose sugar by blending the dried rose petals, blueberries, caster sugar and isomalt in a spice grinder.
Now dice the dried apricot finely and mix a tablespoon of the rose sugar with a tablespoon of the diced apricot and set to one side.
Next slowly heat the glucose, fondant and isomalt in a pan until it reaches 165ºC. Then pour the mix out onto a silicon mat to cool.
Break the set isomalt into pieces and blend to a fine powder in a spice grinder.
Sprinkle some of the rose sugar and chopped apricot onto silicone paper on a baking tray.
Use a sieve to dust the prepared isomalt powder over the rose sugar and chopped apricot.
Now place the tray in the oven for 3-4 minutes until the isomalt powder has melted.
Remove from the oven to allow to cool.
Once cool, break the tuile into shards and store in an airtight container with silica crystals.
Almond and Apricot Crumble
First prepare the habanero sugar by blending the deseeded habanero with the caster sugar in a spice grinder.
Now combine the habanero sugar, ground almonds and chopped apricot in a dry frying pan.
Gently heat and dry fry the mixture whilst stirring with a spatula until the crumble mixture turns a golden brown.
Store in an airtight container.
To serve
Spoon a little of the almond crumble onto the plate then place a scoop of the caramelized white chocolate ice cream on top.
Dot a little of the burnt rose vinegar around one side of the plate and finish the dish with the rose and apricot tuille.

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