White Hot Love Affair Recipe
fried white chocolate & currant bread pudding, sea salt caramel ice cream, vanilla crème anglais
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Ingredients
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Bread Pudding
Sea Salt Caramel Ice Cream
Vanilla Crème Anglaise
Method
Bread Pudding
- 1
Prepare the Bread
Cut the stale bread into cubes and set aside.
- 2
Melt White Chocolate
In a saucepan, melt the white chocolate over low heat, stirring until smooth. Remove from the heat and set aside.
- 3
Combine Milk and Cream
In a mixing bowl, combine the milk, heavy cream, sugar, and vanilla extract. Whisk in the eggs until well blended.
- 4
Mix Ingredients
Add the melted white chocolate and currants to the milk mixture, stirring until well combined.
- 5
Combine with Bread
Pour the mixture over the bread cubes, gently folding to coat the bread evenly. Let it soak for at least 30 minutes.
- 6
Bake the Pudding
Preheat the oven to 180°C (350°F). Grease a baking dish with butter, pour the bread pudding mixture into the dish, and bake for 45-50 minutes, or until golden and set.
Sea Salt Caramel Ice Cream
- 7
Make Caramel
In a saucepan, combine granulated sugar and water. Heat over medium heat until the sugar dissolves and turns a golden brown. Remove from heat.
- 8
Add Cream and Salt
Slowly whisk in the heavy cream until smooth, then add the milk and sea salt. Let the mixture cool.
- 9
- 10
Chill the Mixture
Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens slightly. Remove from heat and stir in vanilla extract. Chill in the refrigerator.
- 11
Churn Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.
Vanilla Crème Anglaise
- 12
Combine Cream and Milk
In a saucepan, combine the milk, heavy cream, and the split vanilla bean (or extract). Heat until just boiling, then remove from heat.
- 13
- 14
Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.
- 15
Cook the Custard
Return the mixture to the saucepan and cook over low heat until thickened, stirring constantly. Strain through a fine sieve.
- 16
Cool the Crème Anglaise
Let it cool before serving with the bread pudding and ice cream.