serves
8
prep
2 hours
cook
1:30 hour
difficulty
Ace
serves
8
people
preparation
2
hours
cooking
1:30
hour
difficulty
Ace
level
Ingredients
- 80 g store-bought candied peanuts
- 20 micro coriander shoots
Chocolate pomegranate ice-cream
- 450 ml milk
- 6 egg yolks (from 65 g eggs)
- 70 g caster sugar
- 200 g dark chocolate (70% cocoa solids), melted
- 85 g pomegranate molasses
Orange blossom marshmallow
- 7 sheets gold-strength leaf gelatine (see note)
- 40 ml water
- 90 g eggwhites (from 65 g eggs)
- 250 g caster sugar
- 30 g liquid glucose
- 15 ml orange blossom water
- 120 g icing sugar
- 120 g cornflour
Pomegranate jelly
- 11 sheets gold-strength leaf gelatine (see note)
- 500 ml (2 cups) pomegranate juice
- 75 ml rosewater
Pomegranate and sumac foam
- 2 sheets gold-strength leaf gelatine (see note)
- 250 ml (1 cup) pomegranate juice
- 2 tsp sumac
- 2 cream bulbs
Peanut butter caramel
- 40 g liquid glucose
- 40 g caster sugar
- 75 ml milk
- 30 g unsalted butter
- 100 ml thickened cream
- pinch of sea salt flakes
- 80 g crunchy peanut butter
Chocolate wafer
- 2 pieces wafer sheet (see note)
- 200 g dark chocolate (70% cocoa solids)
- 60 g cacao butter (see note)
Chilling time 4 hours
You will need to begin this recipe 1–2 days ahead.
Instructions
To make the chocolate pomegranate ice cream, I would normally prepare the anglaise (custard) in the restaurant using a Thermomix. To do so, place the milk, egg yolks and sugar in a Thermomix set to 80°C degrees, and blend on speed 4 for 7 minutes. When the time has elapsed, blend on speed 7 for 5 seconds, then pass through a fine sieve. Allow to cool for 15 minutes, then stir through the melted chocolate and pomegranate molasses. Refrigerate for about 2–3 hours or until chilled.
To make the anglaise the old-fashioned way, bring the milk to the boil and set aside. Whisk the egg yolks and sugar until thick and pale, then slowly pour in the hot milk, whisking continuously. Return the mixture to the saucepan over medium-low heat. Cook, whisking continuously, until the mixture reaches 80°C. Transfer the anglaise to a blender and blend for 10 seconds. Strain through a fine sieve and allow to cool for 15 minutes before stirring through the melted chocolate and pomegranate molasses. Refrigerate for about 2–3 hours or until chilled. Once cooled, pour the anglaise into an icecream machine and churn following the manufacturer’s instructions. Remove from the churner and freeze until required.
To make the orange blossom marshmallow, place gelatine leaves in a bowl and cover with cold water. Leave to bloom for 5 minutes, then drain and gently squeeze to remove excess water. Set aside.
Using a stand mixer on medium speed, whisk the eggwhites until foaming. Add 180 g of the sugar in three batches, ensuring each addition is fully incorporated before adding the next. After adding the last batch of sugar, continue to whisk for 2–3 minutes or until stiff peaks form.
Meanwhile, place the remaining 70 g sugar, glucose syrup and the water in a saucepan and bring to the boil. Cook until the syrup reaches 115°C–118°C on a sugar thermometer. Remove syrup from the heat, add the gelatine and whisk until dissolved.
Decrease the mixer speed to low and carefully pour the hot syrup down the side of the bowl, being careful to avoid the moving whisk. Once all the syrup has been added, increase the speed to high and whisk for about 10–15 minutes or until cooled. Add the orange blossom water and mix to combine.
Combine the icing sugar and cornflour. Generously dust a 30 cm x 20 cm deep oven tray with the icing sugar mixture. Pour enough marshmallow into the prepared tray to make a layer about 4 cm thick. (If you have marshmallow leftover, spread the remaining marshmallow into another prepared tray.) Stand for 1 hour or until cooled to room temperature.
Lightly dust a chopping board with the icing sugar mixture and turn the marshmallow out onto the board. Cut into 3 cm x 5 cm rectangles and dust with the remaining icing sugar mixture to coat the cut surfaces. You will need 2 pieces per serve.
To make the pomegranate jelly, spray a 20 cm x 30 cm deep baking tray with cooking oil. Place gelatine leaves in a bowl and cover with cold water. Leave to bloom for 5 minutes, then drain and gently squeeze to remove excess water. Set aside.
Place pomegranate juice in a medium saucepan over gentle heat and bring just to a simmer. Remove the saucepan from the heat, add the gelatine and rosewater and whisk until the gelatine dissolves. Pass the mixture through a fine sieve into the prepared tray to create a layer 3–4 mm thick. Transfer to the fridge, ensuring the surface is level, and chill for 3 hours or until set.
To make the pomegranate and sumac foam, place gelatine leaves in a bowl and cover with cold water. Leave to bloom for 5 minutes, then drain and gently squeeze to remove excess water. Set aside.
Place pomegranate juice and sumac in a medium saucepan and bring to a simmer. Remove the saucepan from the heat and steep for 15 minutes. Add the gelatine and whisk until the gelatine dissolves. Pass the mixture through a fine sieve into a bowl. Refrigerate for 2–3 hours or until set. Spoon the set jelly into a cream gun and charge with 1 bulb. Shake vigorously then charge with another bulb and shake again. Refrigerate until required. Shake vigorously before using.
To make the peanut butter caramel, combine the glucose, sugar, milk and butter in a saucepan over medium heat. Bring to a simmer, then increase the heat to high and cook, stirring regularly, for 5–7 minutes or until the bubbles subside, the mixture turns a light golden colour and looks like thick caramel (don’t worry if the caramel looks split, the cream will bring it back together).
Meanwhile, gently bring the cream to a simmer in another saucepan. Add the warm cream and salt to the caramel (be careful as the mixture will splatter) and stir until well combined. Pass the caramel through a fine sieve and refrigerate until just cool. Add the peanut butter to the caramel and mix until well combined. Transfer to a piping bag and keep at room temperature until required (this will make it easier to work with).
To make the chocolate wafers, cut the wafer sheets into rectangles 5 cm x 12 cm. Melt the chocolate and cacao butter together in a metal bowl set over a saucepan of gently simmering water. Remove the bowl from the saucepan and rest on a tea towel.
One by one, dip the wafer sheets in the chocolate mixture to coat evenly. Transfer to a wire rack to set and stand for about 45 minutes. Reserve until required.
To assemble, turn the jelly out onto a chopping board lined with baking paper. Using a wafer as a guide, carefully cut the jelly into rectangles exactly the same size. Place a wafer on a plate and using a palette knife place a rectangle of jelly on top of the wafer. Place a marshmallow rectangle on either end of the jelly, making sure the edges are aligned. Pipe the peanut butter caramel into the gap between the marshmallow cubes. This will serve as a base for the ice-cream and foam. Place a scoop of ice-cream on top of the caramel next to one marshmallow. Fill the remaining space next to the ice-cream with pomegranate and sumac foam. Working quickly, garnish the top with candied peanuts and coriander shoots and place another wafer sheet on top.
Serve immediately.
Note
• Leaf gelatine is flavourless and odourless and comes in sheets of differing strengths. You can buy leaf gelatine in cake supply stores and specialty baking stores.
• Wafer sheets are available in packets from European and Middle Eastern delis. Cacao butter is available from health food stores.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
