Chocolate cream cheese with poached cherries, cherry ice cream and cacao nib tuile

PT1H

First published in 2022
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Ingredients

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Imperial

Cherry ice cream

  • 250g of milk
  • 250g of double cream
  • 90g of caster sugar
  • 5 egg yolks
  • 300g of cherries, pitted

Chocolate cream cheese

  • 60g of Philadelphia cheese
  • 100g of double cream
  • 25g of caster sugar
  • 105g of 64% dark chocolate, (preferably Valhrona Manjari)

Poached Cherries

  • 100g of caster sugar
  • 300g of water
  • 20g of lemon juice
  • 1g of citric acid, (add more lemon juice if not available)
  • 200g of cherries, pitted

cocoa nib tuille

1

Start by making the ice cream. Heat the milk and cream gently in a saucepan until simmering

  • 250g of milk
  • 250g of double cream
2

While waiting for the cream and milk to simmer, whisk the yolks and caster sugar together, until pale

3

Pour the heated cream and milk over the yolks and sugar and whisk to combine before adding back to the saucepan

4

Continuously whisk on a low heat until the custard coats the back of a spoon

5

Leave the custard to cool before adding the pitted cherries

6

Blitz the mixture using a hand blender (or other blender), then transfer to an ice cream machine to churn

7

For the chocolate cream cheese, mix the Philadelphia cream cheese and 50g of the double cream in a food mixer with the paddle attachment

  • 60g of Philadelphia cheese
  • 100g of double cream
8

Heat the remaining 50g of cream with the sugar to dissolve it, and pour this over the chocolate to melt it, mixing to combine

9

Add the chocolate cream to the Philadelphia mix and mix to combine. Set aside but do not refrigerate

10

For the poached cherries, heat the sugar, water, lemon juice and citric acid and bring to the boil before pouring over the cherries and leaving to cool

  • 100g of caster sugar
  • 300g of water
  • 20g of lemon juice
  • 1g of citric acid, (add more lemon juice if not available)
  • 200g of cherries, pitted
11

To make the cacao nib tuile, bring the sugar, milk, glucose and butter to a boil in a saucepan

  • 100g of caster sugar
  • 30g of full-fat milk
  • 30g of glucose
  • 80g of unsalted butter
12

Leave to cool to room temperature before folding in the cocoa powder and cacao nibs

13

Preheat the oven to 170°C/gas mark 4

14

Spread the cacao nib mix evenly on baking paper or a silpat mat, then transfer to the oven for 10 minutes (until the bubbles become small). Remove and leave to cool before breaking into portions and freezing

15

To plate the dish, rocher the chocolate cream cheese using a warmed spoon. Place onto each plate, then make a dimple on the top of each, for the ice cream. Decorate with the poached cherries around the outside of the cream cheese, add the cacao nib tuile and, finally, the ice cream on top

First published in 2022
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