Earl Grey Ice Cream
Earl Grey Ice Cream
For the Chocolate Crumb
Blitz chocolate and cocoa to a fine crumb in a food processor. Whisk together oil, egg whites and salt. Add this to the chocolate mix, and pulse briefly to achieve a fine crumb.
For the Earl Grey Ice Cream
Bring all ingredients (except the tea) to 80C in a pot over a moderate heat. Add the tea leaves, remove from the heat and leave to infuse for 10 minutes. Pass through a fine sieve and leave to cool in the refrigerator for at least 12 hours. Churn in an ice cream machine.
For the PX Prunes
Combine Pedro Ximenez, water and caster sugar and bring to a gentle simmer. Add 200g prunes. Turn the heat down to very low and cook gently for around 30 minutes, until the syrup is reduced and sticky and the prunes are plump and juicy.
For the Chocolate Ganache
Bring the milk, cream and glucose to a boil over a moderate heat. Meanwhile, whisk the yolks and sugar in a bowl to form a sabayon. Pour the boiling mixture into the egg mix, whisking quickly to incorporate. Put back into the pot and cook over a low heat until the mixture is thick enough to coat the back of a spoon. Pour this mixture over the chocolate then mix with a spoon to combine. Leave to cool to room temperature for around 30 minutes. After this, fold in the whipped cream, pour into a container and allow to set in the fridge.
For the Honey Jelly
Caramelise the honey in a small pot over a medium heat. After it begins to smell like a caramel, add the water to arrest the cooking, taking care as the honey may spit. Bring back up to the boil, add the gelatine and melt. Pour through a fine sieve into a small tray lined with cling film. Leave in the fridge to set. Once set, cut into small cubes (around ½ cm).
For the Chocolate Cigarettes
Melt chocolate in a small bowl set over a small pot of gently simmering water. Once melted, spread thinly with a palette knife on a small metal tray. Leave the chocolate to set for 5-10 minutes in the fridge. Remove from fridge and using a scraper, push against the chocolate – it should curl and form the shape of cigarettes. If the chocolate is breaking apart, it is too cold and will have to warm to room temperature a little more. If it comes off the tray, but doesn’t curl up, it is too warm and will need to go back into the fridge to cool.
Once you have formed the cigarettes, leave to set in the refrigerator for 10 minutes. Using the scraper, gently push the cigarettes in the opposite direction to which you scraped them, to break them free of the tray. Store in the fridge.
Arrange six serving bowls. Spoon two large tablespoons of the chocolate crumb into the bottom of the bowls, in a line across the plate.
At either side of the line of chocolate crumb, using a teaspoon dipped into hot water, form quenelles of chocolate ganache, dipping the spoon back into the hot water before each one. Put a prune next to each quenelle of chocolate (two per plate).
Arrange 4-5 pieces of honey jelly around the other garnishes. Finally, using a dessert spoon dipped in hot water, form the Earl Grey ice cream into large quenelles, one per plate. Garnish with 4-5 chocolate cigarettes on top of the ice cream.