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

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