Ice Cream Sanga - Chef Recipe by Connor Bishop.

Ingredients

Paperbark ice cream:

610g cream
7 egg yolks
100g sugar
45mL water
Pinch salt
2 x 5 cm x 5 cm paperbark leaves

Dulce de leche:

1 can condensed milk

Pressed sable:

425g plain flour
35g cocoa powder
2 egg yolks
1 whole egg
230g butter
145g icing sugar
380g chocolate

Chocolate coating:

100g cocoa butter
100g dark chocolate
1 cup cocoa nibs

Method

Paperbark ice cream:

Bring the cream to a slight simmer and place into a half gastronome. Place into a large deep gastronome and add the paperbark,
blowtorch the bark until heavily smoking and then over the tray. Allow to smoke for 20 minutes. Take the cream out and allow to cool for at least 4 hours in the fridge.

Whip cream to soft peaks and reserve in the fridge. Meanwhile combine the yolks and 2 tablespoons of sugar and whip on high until voluminous. Combine 100g sugar and water in a saucepan and set over a medium heat cook until 120 C.

As soon as the sugar mixture is ready slowly add to the egg mixture while whisking in the kitchen aid and continue to whip until blood temperature.

Remove cream from fridge and fold the egg mixture in, spray a butcher’s tray with oil and line with go between. Place the ice cream mixture on top and spread out evenly.

Freeze overnight. The next day cut out desired sizes and also with a small ring cutter cut out the centre, reserve in freezer.

Pressed sable:

Cream the butter and sugar in the kitchen aid, next add the flour and cocoa powder and mix until combined, then add the eggs and combine. Once well incorporated allow to rest in the fridge for an hour.

Once rested roll out to 2 mm thick and bake 180 C for roughly 13 minutes.

Allow to cool and then blitz into a crumb. Melt the chocolate over a bain-marie and add to the crumb mixture. Roll between two sheets of baking paper to 1 mm thick and portion to the same size as the ice cream. Reserve in fridge.

Dulce de leche:

Place contents of can into a vac pack bag and seal, sous vide at 90 C until golden brown.

Place in fridge until cold and ready to use.

Chocolate coating and assembly:

Over a bain-marie, melt the cocoa butter and chocolate together, once melted add the cocoa nibs, keep warm.

Grab two portions of the pressed sable, place a portion of the paperbark ice cream on top of one.

Pipe the dulce de leche in the centre cut-out of the ice cream and place the other pastry disk on top.

Dip into the chocolate mixture halfway and allow any excess chocolate to drip off.

Reserve in the freezer until ready to serve.

Credits: Red Poles

Photo Credits: Red Poles