Name: Chocolate Moelleux with Milk and Honey Ice Cream and Pistachio Sabayon
Yield: Serves 8
Ingredients: 55 g dark, bitter chocolate (about 85% cocoa solids), chopped; crushed toasted pistachios, to sprinkle; chocolate paper (optional); 150 g caster sugar; melted chocolate, to decorate; 3 large egg yolks; 50 g plain flour, sifted; 4 large eggs; 110 g unsalted butter, diced; 55 g dark chocolate (about 70% cocoa solids), chopped; 15 g honey; 145 g condensed milk; 125 ml double cream; 15 g liquid glucose; 1.25 litres whole milk; caramel syrup, to drizzle, optional; 125 ml sugar syrup; edible silver leaf (optional); a little extra whipping cream (optional); 75 ml whipping cream, softly whipped; cocoa powder, sifted, to coat; softened butter, to grease; 100 g pistachio paste (ideally ready-made), otherwise homemade); pistachio sabayon

Preparation info

Serves
8

Difficulty
Medium

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

softened butter, to grease
cocoa powder, sifted, to coat
55 g dark chocolate (about 70% cocoa solids), chopped

Method

You will need 8 small square metal moulds or ramekins, about 125ml capacity. Preheat the oven to 180°C/Gas 4. If using ramekins, line the bases with baking parchment. Brush the moulds well with butter, using upward strokes around the sides. Chill until firm, then repeat. Dust with coco

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Chocolate Moelleux with Milk and Honey Ice Cream and Pistachio Sabayon

Ingredients

Method

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