Almond Dacquoise, Chocolate Cremeux, Whipped Ganache, Almond and Miso Ice Cream- Chef Recipe by Geoff Abel

Ingredients

Vanilla ganache monte:

1.5 gelatine sheets - titanium
450g pure cream
1 vanilla bean
200g white chocolate

Dark chocolate cremeux:

300g milk
300g cream
120g yolks
50g caster sugar
350g dark chocolate 72%

Miso ice cream:

25g glucose
250g milk
250g cream
50g miso paste -varies depending on brand
100g egg yolks
110g caster sugar

Tempered chocolate:

150g dark chocolate

Dacquoise:

120g almond meal
60g caster sugar
125g egg whites
125g icing sugar

Method

Vanilla ganache monte:

Bloom the gelatine in ice water until soft.

In a pot, heat 150g of the cream then add the bloomed gelatine. Heat until the gelatine is fully dissolved. Add the vanilla and the chocolate. Mix until the chocolate is fully melted and combined.

Add the remaining 300g cream and combine.

Rest in the fridge for 12 hours.

Whip until soft peaks then transfer to a piping bag.

Dark chocolate cremeux:

In a pot bring the milk and cream to 80 C.

In a separate bowl whisk together the yolks and sugar.

Temper the yolks with a small amount of the heated milk then whisk in all the liquid. Return to pot, then continue as per creme anglaise.

In a food processor blitz the chocolate to coarse crumbs then slowly add the anglaise whilst still running.

Transfer to a piping bag.

Miso ice cream:

Combine glucose, milk and cream in a pot with miso, then heat to 80 C.

In a separate bowl, whisk egg yolks and sugar.

Temper eggs with heated liquid, then whisk in all remaining liquid to the mix.

Return to the pot, then continue as per creme anglaise.

Chill the mixture, then churn in an ice cream machine.

Tempered chocolate:

Using a bain Marie, take 100g of the chocolate to 45 C.

Add the remaining 50g and drop the temperature to 27 C.

Bring back up to 32 C.

Spread thinly between baking paper.

Snap to size as required.

Dacquoise:

Preheat the oven to 165 C.

In a large bowl, combine sieved almond meal and icing sugar.

Whip the egg whites as per meringue, adding the sugar slowly after the whites have increased in volume. Do not make the meringue too stiff.

Fold the meringue into the almond mix in small quantities at a time.

Bake on a lined flat tray for 15-18 minutes.

Cool, then portion into 6cm rounds or your preferred shape and size.

To serve:

Place the dacquoise round onto a plate.

Pipe teardrops of vanilla ganache monte and the dark chocolate cremeux down one side of the dacquoise.

Add a few toasted almonds on top of the teardrops (optional suggestion).

Place small shards of tempered chocolate in between the drops.

Onto the other side of the dacquoise, place a quenelle of the ice cream.

Recipe provided by The Long Apron