Ep 34: Josh and Danielle: Chocolate Ganache with Mint Ice Cream and Avocado Puree
Prep: 35 mins
Cook: 45 mins (+3 hours chilling)
- 125g caster sugar
- 5g agar-agar
- 1 and 1/2 titanium-strength gelatine sheets, soaked in cold water
- 375ml (1 and 1/2 cups) pure cream
- 50g liquid glucose
- 1/4 tsp salt
- 200g dark chocolate (70% cocoa solids), chopped
- 1 bunch mint, leaves picked
- 250ml (1 cup) milk
- 250ml (1 cup) pure cream
- 9 egg yolks
- 250g caster sugar
- 1/4 tsp natural peppermint extract
- 1kg crushed dry ice
- 225g butter, at room temperature
- 170g caster sugar
- 10g salt
- 3 egg whites
- 180g cocoa powder
- 100g caster sugar
- 50g liquid glucose
- 2g citric acid
- 4g salt
- 1 and 1/2 avocados, flesh scooped
- To make ganache, line a 19cm x 29cm baking tray with baking paper, overlapping at edges.
- Place sugar, agar-agar and 50ml boiling water in a medium saucepan over medium heat and stir until sugar dissolves. Squeeze water out of gelatine and add to pan. Stir until dissolved. Stir in cream, glucose and salt and bring to a simmer.
- Place chocolate in a small bowl, then pour over hot cream mixture. Stand for 2 minutes, then stir until smooth and combined. Pour into prepared pan. Set aside for 30 minutes to cool, then refrigerate for 3 hours or until set.
- Meanwhile, to make ice-cream, process mint leaves in a food processor until finely chopped.
- Heat milk and cream in a heavy-based saucepan over medium heat, without boiling, until hot. Remove from heat and stir in mint.
- Whisk egg yolks and sugar in a medium bowl until combined. Gradually whisk hot milk mixture into egg yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat for 6 minutes or until mixture is thick enough to coat the back of the spoon. Cool, then strain through a fine sieve into the bowl of an electric mixer and stir in peppermint extract.
- With the dough hook attached and motor running, gradually add dry ice until an ice-cream forms. Transfer to a freezer-proof container and place in freezer until needed.
- To make cocoa crumbs, using an electric mixer, butter, sugar and salt (on medium speed) until light and fluffy. Beat in egg whites, then gently beat in sifted cocoa until combined and a dough forms.
- Roll out dough between two sheets of baking paper. Place on oven tray and remove top layer of baking paper. Bake for 25 minutes or until dry and crisp. Cool completely, then process in a food processor until coarse crumbs form.
- To make avocado purée, place all ingredients, except avocado, and 125ml (½ cup) boiling water in a small saucepan over low heat and stir until sugar dissolves. Process avocado in a food processor until smooth, then add sugar mixture and process until smooth.
- Remove ganache from pan and cut into 1.5cm strips and divide among serving plates. Place a scoop of ice-cream to the side and a strip of cocoa crumbs. Dot avocado purée around plate to serve.
- If you do not want to use the dry ice method, churn the cooled custard in an ice-cream maker according to manufacturer’s instructions. If you don’t have an ice-cream maker, transfer mixture to a shallow container and freeze until frozen at the edges. Beat with an electric mixer, then return to freezer. Repeat process 3 times.
- This ice-cream would be great with some grated chocolate stirred through it before freezing.
- Using a natural peppermint extract will give a stronger, more natural flavour than peppermint essence, which is synthetic.