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Wicked chocolate berry sundae
Wicked chocolate berry sundae
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Prep Time:
360 minutes
Cook Time:
25 minutes
Total Time:
385 minutes
Indulge in a decadent chocolate sundae featuring sweet strawberries, aromatic lemon thyme ice cream, and rich dark chocolate - a divine dessert combination not to be missed.
Ingredients:
  • 40.00 ml natural sliced almonds
  • 140g (2/3 cup) caster sugar
  • 200g dark chocolate (70% cocoa), finely chopped
  • 50g malt extract
  • 200ml pouring cream
  • 2 x 250g punnets strawberries, hulled, quartered
  • 40.00 gm caster sugar, extra
  • 5.30 gm fresh lemon juice
  • 1L (4 cups) pouring cream
  • 250ml (1 cup) milk
  • 1 bunch fresh lemon thyme
  • 2 fresh bay leaves, torn
  • 1 lemon, rind finely grated, juiced
  • 12 egg yolks
  • 200g liquid glucose
  • 100g (1/2 cup) caster sugar
Instructions:
  • In a saucepan over medium-low heat, combine cream, milk, thyme, bay leaves, and rind. Simmer gently, stirring occasionally. Let it sit for 1 hour off the heat. Strain mixture into a bowl, discarding solids.
  • In a large bowl, whisk together egg yolks, glucose, sugar, and lemon juice until pale and well combined. Gradually whisk in the cream mixture. Transfer the mixture back to a clean pan and cook over low heat while stirring for 5 minutes or until it lightly coats the back of a wooden spoon. Pour the mixture into a large clean bowl and let it cool. Cover it with plastic wrap and refrigerate for 8 hours or overnight until chilled.
  • Churn custard in an ice-cream maker following the manufacturer’s instructions until set, potentially in 2 batches. Freeze until firm for about 4 hours.
  • - Evenly scatter almonds on a lined baking tray. - Combine sugar and 1⁄4 cup of water in a saucepan over low heat, using a wet pastry brush to brush down the sides of the pan until sugar dissolves. - Bring mixture to a boil without stirring, and let it cook for 10 minutes or until golden in color. - Allow the mixture to rest for 2 minutes before pouring it over the almonds. - Let it cool and harden before breaking it into flavorful almond brittle.
  • Combine chocolate and malt in a heatproof bowl. Warm cream in a small saucepan over medium heat until it boils, stirring occasionally. Pour hot cream over the chocolate mixture, let it sit for 2 minutes, then whisk until smooth. Set aside.
  • In a saucepan over medium heat, combine half of the strawberries with extra sugar, 1⁄4 cup of water, and a pinch of salt. Bring to a boil, then simmer until softened, stirring occasionally. Remove from heat and mix in lemon juice and the rest of the strawberries. Allow it to cool.
  • In serving glasses, alternate layers of strawberry mixture, ice cream, and ganache. Finish with a sprinkle of praline and a dollop of cream on top.

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