Chocolate and Peanut Butter
Recipe by: Eloise Praino - Contestant
- Preheat oven to 200°C and turn on ice cream machine to chill.
- For the Peanut Butter Ice Cream, whisk all ingredients together in a medium bowl until combined.
- Pour mixture into the pre-chilled ice cream machine and churn according to manufacturer’s instructions. Once frozen, transfer ice cream to the freezer until needed.
- For the Biscuit Crumble, line a baking tray with baking paper. Whisk all dry ingredients together in a medium bowl. Stir in melted butter and mix until well combined.
- Spread mixture out onto the pre-lined baking tray and press down to make an even layer. Place tray into the oven, then reduce oven temperature to 170°C. Bake until golden brown, about 6-7 minutes.
- Remove tray from oven and use a fork to crumble into small chunks. Return tray to the oven to dry out, about 2-3 minutes. Remove from the oven and set aside to cool.
- For the Whisky Caramel, make a dry caramel by heating the sugar in a saucepan over medium heat, swirling the pot regularly, until deep golden brown in colour. Remove from the heat and slowly whisk in water and whisky until well incorporated. Return to a low heat and simmer until the liquid has reduced by about half and a thin caramel has formed. Remove from heat and season with salt. Set aside to cool slightly.
- For the Warm Chocolate Ganache, heat cream in a small saucepan over medium heat until warm. Meanwhile, place chocolates into a microwave safe bowl and heat in microwave, in 30 second bursts, stirring in between, until fully melted. Whisk cream into the bowl of melted chocolate until smooth.
- While still warm, pour chocolate cream mixture into an iSi gun and charge with two N2O charges, shaking well after each charge. Set aside.
- To serve, scatter Biscuit Crumble into the base of four shallow serving bowls. Dispense some Warm Chocolate Ganache into the centre of the Biscuit Crumble then top with a scoop of Peanut Butter Ice Cream. Serve with Whisky Caramel on the side.
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