Chocolate Crémeux

Chocolate Crémeux and Bailey’s ice cream

Some chefs can be a bit tight-lipped when it comes to spilling their kitchen secrets, but Martin’s a generous sort, so we’re sure he won’t mind a jot that we’ve pinched the recipe from the Dormy kitchen and are sharing it here…

Serves 4

Equipment

  • Hand blender
  • Ice cream machine

Ingredients for the Chocolate crémeux

  • 250ml Full fat milk
  • 250ml Whipping cream
  • 100g Egg yolks
  • 50g Caster sugar
  • 200g 64% Bitter chocolate – finely chopped

Method for the chocolate crémeux

Place the milk and cream into a pan and bring it to the boil. In a bowl whisk together the egg yolks and the sugar until the sugar has dissolved. Pour the milk and cream over the sugared egg yolks and mix together until smooth. Pour the mixture back into a pan and stir until it thickens and coats the back of the spoon. Do not allow the mixture to boil. Pass the mixture through a fine sieve and pour over the finely chopped chocolate. Set up the hand blender and blend the mixture until smooth and thoroughly mixed. Pour the mixture into the desired moulds and set in the fridge.

Ingredients for the Bailey’s ice cream

  • 250ml Milk
  • 250ml Whipping cream
  • 6 Egg yolks
  • 60g Caster sugar
  • 150ml Bailey’s

Method for the Bailey’s ice cream

Place the milk and cream into a pan and bring up to the boil.  In a bowl whisk together the egg yolks and the sugar making sure that all of the sugar has dissolved. Pour the hot mixture over the sugared egg yolks and mix together until smooth. Pour the mixture back into a pan and stir until the mixture thickens and coats the back of then spoon. Do not allow the mixture to boil. Pass the mixture through a fine sieve and then add the Bailey’s. Place the mixture into an ice cream maker and churn. 

Ingredients for the chocolate shavings

  • 100g Tempered 70% bitter chocolate

Method for the chocolate shavings

  • Run a potato peeler evenly across the tempered chocolate to create chocolate shavings

 

Method to serve

Quenelle the ice cream with a warm spoon into the desired shape and place on top of the set chocolate crémeux. Sprinkle chocolate shavings generously over the ice cream and serve.

CHEF’S NOTE:

Be careful not to over churn the ice cream as this will separate the fats from the cream creating a less smooth fatty texture on the palette

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