La Bête Noire Recipe
amazonia chocolate cremeux, honey-pistachio ice cream, mulberry swirl, chocolate tahini cookie, crème de violette
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Ingredients
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Chocolate Crèmeux
Honey-Pistachio Ice Cream
Mulberry Swirl
Chocolate Tahini Cookie
Crème de Violette
Method
Preparation of Chocolate Crèmeux
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth.
- 2
Prepare the Custard
In a separate bowl, whisk the egg yolks and sugar until pale. Heat the heavy cream until just boiling, then slowly pour it into the egg mixture while whisking continuously.
- 3
Honey-Pistachio Ice Cream
- 4
Blend Ingredients
In a blender, combine the pistachios, honey, heavy cream, milk, sugar, vanilla extract, and salt. Blend until smooth.
- 5
Chill and Churn
Chill the mixture in the refrigerator for at least 1 hour, then churn it in an ice cream maker according to the manufacturer's instructions.
Mulberry Swirl
- 6
- 7
Cool Down
Allow the mulberry mixture to cool before swirling it into the chocolate crèmeux and honey-pistachio ice cream.
Chocolate Tahini Cookie
- 8
Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- 9
Cream the Sugars and Tahini
In another bowl, cream together brown sugar, granulated sugar, and tahini until smooth. Beat in the egg and vanilla extract.
- 10
Combine and Bake
Gradually add the dry ingredients to the wet mixture. Scoop onto a baking sheet and bake at 180°C (350°F) for 12-15 minutes.
