Chocolate Moelleux with Milk and Honey Ice Cream and Pistachio Sabayon

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

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

Dessert
Vegetarian

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