Chocolate Dessert Recipe, Praline & Ice Cream

A dazzling chocolate recipe from Lisa Allen which contains an array of tastes and textures. This recipe is not easily achievable for the home cook but you could always pull out a few of the components and make a simplified version of this recipe.

Ingredients

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Imperial

Chocolate cylinder

600g of 55% chocolate pistoles

Chocolate mousse

140g of chocolate
30g of butter
60g of egg yolk
15g of caster sugar
100g of egg white
60g of icing sugar
50ml of cream

Sheep milk ice cream

500ml of sheep's milk
250ml of whole milk
75ml of glucose syrup
75g of milk powder
2.5g of ice cream stabiliser, stab 2000
75g of caster sugar
5g of sea salt

Sugar pull

200g of fondant sugar
40ml of glucose syrup

Condensed milk caramel

400ml of condensed milk

Vanilla soaked sultanas

100ml of water
50g of caster sugar
1/2 vanilla pod, split and seeds removed
5ml of ice wine vinegar
60g of golden sultanas

Chocolate paint

62g of caster sugar
62ml of water
20g of cocoa powder
62g of double cream

Smoked nuts

30g of roasted hazelnuts
30g of roasted walnuts
30g of roasted pecans

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Sugar thermometer
Piping bag with a thin nozzle
Thermometer
Acetate
Paco jet
Smoker

For the chocolate cylinder, melt 400g of the chocolate pistols in a bain marie to 55°C. Stir in the remaining 200g of chocolate, work quickly to melt the beans but be careful not to incorporate any air. The chocolate should end up at around 33°C

600g of 55% chocolate pistoles

Leave the chocolate in a cool dry place to cool to around 28°C. The chocolate will begin to set around the outside. Gently heat the chocolate back up to 31°C, stirring in the chocolate that has settled around the sides as you go. Once 31°C is reached, remove from the heat immediately

To make the cylinder, cut pieces of acetate, 18x 15cm and attach tape to one of the longer sides to hold it flush to the work surface. Spread the chocolate across the half of the acetate away from the tape and roll, securing with the tape at the other side - if necessary, drizzle a little more chocolate down the tube to seal the edge of the cylinder. Repeat for each cylinder

Allow to set in a cool dry place, preferably for 24 hours

For the chocolate mousse, melt the chocolate and butter and mix until fully incorporated. Whisk in the egg yolk and sugar until light in colour and double in size

140g of chocolate
30g of butter
60g of icing sugar
15g of caster sugar

Bring the cream to the boil and slowly pour over the chocolate and butter. Fold the yolk mixture into the chocolate. Whisk egg whites until soft peaks form, slowly adding the icing sugar. Fold into the chocolate mixture and refrigerate for at least 6 hours before use

100g of egg white
60g of icing sugar
50ml of cream

Start the sheep milk ice cream by bringing both the milks to the boil. Whisk in the glucose, milk powder, stabilizer and sugar and simmer for a further 2 minutes. Combine well with a handheld blender and pass through a fine sieve, finishing with sea salt

500ml of sheep's milk
250ml of whole milk
75ml of glucose syrup
2.5g of ice cream stabiliser
75g of caster sugar

When cool, place into pacojet container and freeze to -20°C. Once frozen, process in the pacojet once then a seconds time before serving. If you do not have a pacojet, you can use an ice cream machine

For the condensed milk caramel, place an unopened tin of condensed milk in a pan of boiling water and simmer for 4 hours. Check the pan occasionally to ensure it doesn’t boil dry

400ml of condensed milk

When cooked, leave the tin to cool completely before opening. Open the tin, empty the contents into a bowl and stir to ensure an even colour. Put into a piping bag ready for use

Start the smoked nuts by placing them onto a tray and into a smoker with hickory smoking tablets for 45 minutes. Once smoked cut the nuts into bite-size pieces. Set aside 10g of finely chopped nuts for the sugar pull

30g of roasted hazelnuts
30g of roasted walnuts
30g of roasted pecans

For the sugar pull, bring the sugar and glucose syrup to the boil and cook to 121°C. Stop the cooking by dipping the base of the pan into cold water, add the reserved finely chopped nuts and pour out onto a silicone mat

200g of fondant sugar
40ml of glucose syrup

When cooled a little, pull sheets of sugar and form over a rolling pin or other cylindrical object. Dip your thumb into one end of the sugar pull to provide space to place the ice cream

For the sultanas, combine the water, sugar and vanilla pod in a small pan and boil for 3-4 minutes. Remove from the heat, add the ice wine vinegar and the yellow sultanas. Leave to cool and marinate for up to 36 hours

100ml of water
50g of caster sugar
1/2 vanilla pod
5ml of ice wine vinegar
60g of golden sultanas

To make the chocolate paint, bring the sugar and water to the boil. Add the cocoa and whisk in well, pour into a small bowl over ice water to cool quickly. Once cool, whisk in the double cream, pour into a squeezy bottle and refrigerate

62g of caster sugar
62ml of water
20g of cocoa powder
62g of double cream

To assemble the cylinder pipe a little condensed milk caramel into the tube, try to get some running the full length. Pipe chocolate mousse into the tube, follow by adding some of the nuts and sultanas. Repeat the process until the tube is filled. Seal each end of the tube each with condensed caramel and refrigerate

Brush each plate with the chocolate paint, pipe a little condensed milk caramel to secure the cylinder. Unwrap the cylinder, be careful not to mark or get fingerprints on the surface of the chocolate. Dip the ends in the smoked nut dust, secure on the plate with the condensed milk caramel

Place the sugar pull over the cylinder. Finally position a quenelle of ice cream in the end of the sugar pull and serve

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Lisa Goodwin-Allen

Lisa Goodwin-Allen's cooking is playful and twists the hallmarks of Lancastrian cuisine to invoke new tradition.

Dark chocolate cylinder with smoked hazelnut praline and salted milk ice cream

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