You know the saying…where there is smoke, there is fire! But what do you get when you combine ice cream, paperbark, smoke, chocolate and a biscuit?
Say yum to Connor Bishop’s recipe for a decadent dulce de leche ice cream sanga, coated in chocolate.
Chef at Red Poles restaurant on the Fleurieu Peninsula in South Australia, Connor has excelled in his career from being awarded Apprentice Chef of the Year to working at some of the state’s best restaurants.
He brings a new flair to Red Poles kitchen with a passion for working with fresh and local produce; aiming to surprise and delight guests with fun and exciting cooking techniques, along with the experience of an open-style kitchen.
Heading into the warmer months, his ice cream sanga dessert is a great way to finish a lunch or make at home as the perfect way to impress guests with a show-stopping end to a memorable meal.
To make the ice cream, you need to blowtorch the paperbark leaves until heavily smoking and leave to infuse into the cream for about 20 minutes; then cool in the fridge for at least four hours.
Condensed milk is an easy option for making the dulce de leche, while the biscuit used for the sandwich is made from cocoa and chocolate. Coat the sanga in melted chocolate and get ready to feel the burn!
That’s cooking with fire, baby!
