Sea salt ice cream with lemon curd, chocolate and almonds
- Dessert
- Medium
- 6
- 1 hour 40 minutes
PT1H40M
This impressive dessert is a wonderful mish-mash of textures and complementary flavours. The sea salt ice cream may sound a little odd on its own, but the sweet and salty contrast is delicious and effective, bringing out the best in the surrounding lemon curd, chocolate foam and almond crumble. You can easily find the more specialist ingredients for this dish (such as abzorbit and UltraWhip) online.
Ingredients
Sea salt ice cream
Lemon curd
- 100g of lemon juice
- 50g of sugar
- 100g of butter
- 1g of agar agar
- 1 egg
Chocolate foam
- 200g of whole milk
- 50g of double cream
- 75g of chocolate
- 13g of UltraWhip
Almond mix
- 50g of ground almonds
- 50g of plain flour
- 50g of caster sugar
- 25g of butter
Chocolate powder
- 50g of 70% dark chocolate
- 50g of abzorbit
Equipment
- Small siphon gun
- Blender
- Temperature probe
Method
1
Begin by making the ice cream. Place the egg yolks and sugar in a bowl and whisk until white and foamy. Meanwhile, bring the milk, cream and salt to the boil in a pan. Pour over the egg and sugar mixture and mix thoroughly, then pour back into the pan and cook the mixture until it reaches 84ºC. Pass the mixture through a fine sieve and chill in the fridge, then churn in an ice cream machine until thick. Freeze the mixture and reserve for later
2
To make the lemon curd, boil all the ingredients together apart from the egg and butter. Take the mixture off the heat, allow to cool slightly, then transfer to a blender. Add the eggs, then the butter, and blend for 5 minutes
- 100g of butter
- 100g of lemon juice
- 50g of sugar
- 1g of agar agar
- 1 egg
3
Allow the mixture to cool and set, then blend again until smooth. Pass the curd through a fine sieve and store in the fridge until ready to plate
4
To make the almond mix, preheat an oven to 175ºC/gas mark 4. Melt the butter in an ovenproof dish, then add the rest of the ingredients and bake for 20 minutes until the mixture is golden and forms a crumb, giving it a stir every 5 minutes. Remove from the oven and allow to cool
- 50g of caster sugar
- 50g of ground almonds
- 50g of plain flour
- 25g of butter
5
To make the chocolate powder, melt the chocolate in a heatproof bowl set over a pan of simmering water, then add the abzorbit and whisk – the chocolate will turn into a soluble powder. Reserve the powder in an airtight container until ready to plate
- 50g of 70% dark chocolate
- 50g of abzorbit
6
Finally, make the chocolate foam. Combine all the ingredients and bring to the boil, stirring occasionally, then pass through a fine sieve and pour into a siphon gun. Charge the gun with two gas canisters and keep in a water bath or pan of water at 60ºC until ready to plate
- 75g of chocolate
- 200g of whole milk
- 50g of double cream
- 13g of UltraWhip
7
To serve, squirt some of the chocolate foam onto each plate and top with a rocher of the sea salt ice cream. Spoon some of the lemon curd next to the chocolate foam and top with the almond crumb. Spoon generous amounts of the chocolate powder over the ice cream to finish
Discover more:
Go to Comments
Sea salt ice cream with lemon curd, chocolate and almonds
