Chocolate Crémeux Recipe
chocolate crumble | banana compote | butterscotch | homemade vanilla ice cream
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Ingredients
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Chocolate Crémeux
Chocolate Crumble
Banana Compote
Butterscotch Sauce
Homemade Vanilla Ice Cream
Method
Chocolate Crémeux
- 1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and 100ml of the heavy cream. Set over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
- 3
Combine and Cook
Gradually add the melted chocolate to the egg mixture while whisking continuously. In a saucepan, heat the remaining heavy cream until just below boiling. Slowly pour the cream into the chocolate-egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- 4
Chill
Pour the crémeux into serving dishes and refrigerate for at least 4 hours or until set.
Chocolate Crumble
- 5
Prepare the Crumble
Preheat the oven to 180°C (350°F). In a bowl, combine the flour, cocoa powder, and brown sugar. Add the cold butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- 6
Bake
Spread the crumble on a baking sheet and bake for 15-20 minutes until crispy. Let cool completely.
Banana Compote
- 7
Cook the Bananas
In a saucepan over medium heat, combine the sliced bananas, brown sugar, and lemon juice. Cook for about 5-7 minutes, stirring gently, until the bananas are soft and syrupy. Remove from heat and let cool.
Butterscotch Sauce
- 8
Make the Butterscotch
In a saucepan, combine the brown sugar and butter over medium heat. Stir until the butter melts and the sugar dissolves. Carefully add the heavy cream and bring to a gentle boil. Reduce heat and simmer for 5 minutes until thickened. Stir in the vanilla extract and let cool slightly.
Homemade Vanilla Ice Cream
- 9
Combine Ingredients
In a mixing bowl, whisk together the heavy cream, milk, sugar, vanilla bean seeds, and salt until the sugar is fully dissolved.
- 10
Chill and Churn
Refrigerate the mixture for at least 2 hours. Then, churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours to firm up.