Top Shows

MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 53 - Gary's homage to Golden Gaytime


Gary's Masterclass Homage to Golden Gaytime

Serves 4-6

Bitter Chocolate Ganache
500g double thick cream
50g glucose
450g dark bitter chocolate
175g unsalted butter, chopped

Caramel and Peanut Ice Cream
150g caster sugar
1/2 cup peanuts
300ml thickened cream
300ml milk
6 egg yolks
100g peanut butter

Honeycomb
365g caster sugar
140g glucose
110ml water
1 tsp bicarbonate of soda
300g white chocolate, chopped or couverture buds
2 cups salted roasted peanuts, lightly crushed
Micro parsley, to garnish

1. To make the bitter chocolate ganache, place the cream and glucose in a medium saucepan over medium heat and bring to the boil.

2. In a large heatproof bowl, place chocolate, butter and 2g salt. Pour the hot cream over the chocolate and stir well with a spatula until melted and combined. Don't use a whisk as it will create unwanted air bubbles. Cover with cling wrap and place in the fridge to chill. Transfer the ganache to a piping bag.

3. To make the caramel and peanut ice cream, place a saucepan over high heat and let the pan get hot. Have a bowl of ice ready. Sprinkle 50g sugar evenly over the base of the pan until it starts to melt and brown at the edges. Add the peanuts and a pinch of salt and stir briefly until the caramel is red-brown and aromatic. Immediately place the base of the pan into the ice to halt the cooking process for a few seconds. Return the pan to the heat, add cream and milk to the pan of peanut toffee and stir well to combine, dissolving the caramel into the milk.

4. Whisk egg yolks with remaining caster sugar until combined. Whisk half of the hot cream mixture into the egg yolks, then return to the hot pan with the rest of the liquid. Whisk over the heat until the mixture reaches 75-80�C - you want to cook the eggs and thicken the custard, until the foam dissipates and the mixture coats the back of the spoon. Whisk over ice until mixture cools. 

5. Stir in peanut butter, then keep whisking over ice until the mixture is cold.

6. Place in ice cream machine (you may need to do this in 2 batches) and churn according to the manufacturer's instructions until set.

7. To make the honeycomb, place sugar in a saucepan with glucose (use damp fingers to scoop it into the pan) and the water, then place the pan over high heat until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals forming. Swirl pan to dissolve sugar. Once sugar has dissolved, wait for the bubbles to slow down and for the mixture to take on a faint golden tinge.

8. Line a large bowl with baking paper and have a whisk ready. Add the bicarb and quickly whisk vigorously, then immediately pour into the lined bowl. Set aside to set for 45 minutes.

9. Bring a small saucepan with 3-4cm of water to the boil, then reduce heat to low and place a heatproof bowl over the saucepan (don't let the bowl touch the water). Place chocolate in the bowl and allow to melt gently until smooth.

10. Remove the honeycomb from the bowl, peel off the baking paper, then break honeycomb into large chunks. With a pastry brush, liberally brush honeycomb chunks with melted chocolate, then sprinkle immediately with peanuts. Leave to set for 10 minutes.

11. To serve, pipe peaked dollops of ganache onto the base of serving bowls in a circle. Gently break up honeycomb with a rolling pin or a large knife. Top some of the ganache peaks with honeycomb, then place crushed honeycomb in the centre of the circle and top with a scoop of ice cream. Garnish with baby parsley leaves.

 

 

 


Advertisement


Advertisement

Advertisement