Ingredients
17 Total- 410 g Country Range chocolate drops
- 262 g chopped dates
- 475 ml water
- 1.5 tsp bicarb
- 180 g butter
- 450 g sugar
- 3 eggs
- 3 vanilla pod
- 262 g self raising flour
- 3 egg yolks
- 115 g caster sugar
- 625 ml double cream
- 100 ml full fat milk
- 175 g muscavado sugar
- 100 g glucose
- 75 g corn flour
- 25 g cocoa powder
Method
-
1
Step 1
For the pudding. Boil dates and water for 5 minutes. -
2
Step 2
Make a sabayon of the eggs and sugar. -
3
Step 3
Add the scrapped out vanilla pod. -
4
Step 4
Add the butter and combine. -
5
Step 5
Add the flour and ensure its fully incorporated. -
6
Step 6
Add the date and water mix, combine. -
7
Step 7
Add the Country Range chocolate drops. -
8
Step 8
Place into moulds, bake 8-12 minutes 175c. -
9
Step 9
For the ice cream. Bring the milk and cream to the boil. -
10
Step 10
Make a sabayon from the eggs and sugar. -
11
Step 11
Whisk the warm cream mixture slowly onto the sabayon. -
12
Step 12
Return to the pan the thicken, add to an ice bath and chill. -
13
Step 13
When cool add to machine and churn until set. -
14
Step 14
Just before service add to paco jet. -
15
Step 15
For the shards. In a pan add the glucose, sugar and water. -
16
Step 16
Boil to 158C. Add the chocolate to the sugar mix. -
17
Step 17
Combine well, pour out and allow setting to start. -
18
Step 18
Once a skin is forming pull to produce shards. -
19
Step 19
For the crumb. Combine the dry ingredients. -
20
Step 20
Add the melted butter. -
21
Step 21
Spread on a baking sheet. -
22
Step 22
Bake 175c 10-15 mins.
Ingredients
17 Total- 410 g Country Range chocolate drops
- 262 g chopped dates
- 475 ml water
- 1.5 tsp bicarb
- 180 g butter
- 450 g sugar
- 3 eggs
- 3 vanilla pod
- 262 g self raising flour
- 3 egg yolks
- 115 g caster sugar
- 625 ml double cream
- 100 ml full fat milk
- 175 g muscavado sugar
- 100 g glucose
- 75 g corn flour
- 25 g cocoa powder
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