Penmaenuchaf Hall Hotel Recipes


Dark chocolate cream with hazelnut praline ice cream and honeycomb

Dark chocolate cream with hazelnut praline ice cream and honeycomb

Chocolate cream

Ingredients

350g dark chocolate
50g caster sugar
100g egg yolk
250g milk
250g cream
175g double cream
pinch of salt

Method

To make the delice start by putting 250g milk and cream in a pan to bring up to the boil.
Also set up a bain marie and place the chocolate in a bowl to start to melt.
In another bowl place the egg yolk and sugar and whisk until the sugar has dissolved.
With the remaining 175g cream whip until soft peaks form.
Once the milk and cream have come to the boil remove from the heat and place a third of the liquid onto the eggs and mix, then return the egg mixture back to the pan and cook until it reaches 82 degrees or has thickened.
Once the eggs have thickened pour over the melted chocolate, add a pinch of salt and mix very well.
Now fold a little of the chocolate mix into the soft peaked cream.
Then fold the cream into the chocolate and mix well.
Place in the fridge until set, this should take around 4 hours.

 

Honeycomb

Ingredients

320g caster sugar
360g glucose syrup
80g water
120g golden syrup
48g bicarbonate of soda

Method

Put everything together in a pan apart from the bicarbonate of soda and heat to 160 degrees, using a temperature probe. Once the mix has come to 160 degrees take the pan of the heat, and sprinkle the bicarbonate of soda over the mix and stir in. The mix will begin to rise, it will come up quite high so be careful. Put the mix into a tray lined with parchment paper and leave to set till solid then smash up into little pieces. Leave in an air tight container and it will keep for 7 days.

 

Hazelnut praline ice cream

Ingredients

600g milk
400g double cream
180g egg yolk
100g caster sugar
80g praline paste

Method

Heat the milk and cream in a pan and bring to the boil. In a separate bowl whisk the sugar, praline paste and egg yolk. Once the cream has come to the boil pour a little of the cream and milk over the egg yolk mixture to temper the eggs. Then return the everything into the pan and place over a medium heat stirring the mix constantly. Once the mix comes up to 82 degrees take it off the heat and leave it to cool completely. Once cooled place into the ice cream machine and churn then place in the freezer for up to 3 months.

 

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