Magnum liquorice

  • Petit four
  • medium
  • 15
  • 30 minutes


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Ice cream

  • 650ml of full-fat milk
  • 2 liquorice sticks
  • 85g of caster sugar
  • 65ml of double cream
  • 9g of milk powder
  • 12g of diamante 50
  • 130g of pasteurised egg yolk

To plate

To make the ice cream bring the milk to a simmer. Chop the liquorice and dissolve it in the warm milk. Blitz in a blender
  • 650ml of full-fat milk
  • 2 liquorice sticks
Put 85g of caster sugar in a pan and melt over a low heat. Keep heating until it turns a dark brown caramel. Add the hot cream to stop it cooking any further. Add to the liquorice milk
  • 85g of caster sugar
  • 65ml of double cream
Heat to 30°C, add the milk powder and diamant 50 and bring to the boil for 2 minutes. Pour over the yolks, stirring all the time and cook to 86°C
Cool the mixture in an ice bain-marie. When cold, blitz for 1 minute in a blender and leave to maturate overnight
Blitz again before churning for 1 minute. Spoon into a piping bag. Pipe the ice cream onto a frozen tray covered with silicone paper using a 2cm diameter nozzle. Freeze until hard
For the chocolate coating, heat the oven to 160°C/gas mark 2. Roast the hazelnuts until golden, which should take about 8 minutes. Blitz in a blender
Sieve through a coarse sieve to get rid of all the excess powder as this will thicken the chocolate. Weigh to make sure you have 50g
Leave to cool. Melt the chocolate and cocoa butter over a bain-marie and stir to combine. Mix in the hazelnuts and keep warm
Cut the frozen lengths of ice cream into 3cm long pieces, and push a bamboo stick into each. Keep frozen so they don’t melt
Dip each one in the hazelnut and milk chocolate mixture and allow the chocolate to set. Store in a container in the freezer until needed
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