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Nathan Thomas

Chocolate ‘Terrine’ with Banana Ice Cream and Honeycomb

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Preparation info
  • Serves

    6

    • Difficulty

      Complex

Appears in
The Chef Book
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Hazelnut Milk Purée

  • 600 ml milk
  • 100 g toasted hazelnuts
  • 6

Method

Hazelnut Milk PuréE

  1. Roast the hazelnuts and place into the cold milk, leave for 24 hours.
  2. Pass the nuts out and in a clean pan place the infused milk, sugar and agar agar.
  3. Bring to the boil, whisking constantly, place into a container and allow to set.
  4. Once set, blitz in the blender, pass.<

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