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40 mins

Rococo: Mastering the Art of Chocolate
Cesar is my nephew. He loves cooking and has had an obsession with ice cream since he spent a summer making it in New York with his other aunt, Nadia, founder of lily lolly’s ice Kitchen. Cesar is now developing a range of ice creams for Rococo.

Makes 1.5 litres

Posted by Orion Books Published See Orion Books's 81 projects » © 2024 Chantal Coady / Other · Reproduced with permission.
  • Step 1

    Place a clean and grease-free wide heavy-based deep saucepan over a medium heat. once hot, put 80g of the sugar in the pan. heat the sugar, shaking the pan regularly and stir the mixture with a wooden spoon once the sugar has melted. add another 80g of sugar to the pan and let it melt into the first batch of melted sugar, then finally add another 80g. once all the sugar is in the pan and caramelising, the temperature will rise quite quickly and the colour will darken to a golden caramel colour. Be careful not to over caramelise the sugar, or you will end up with a bitter flavour.

  • Step 2

    Remove the caramel from the heat and add the double cream. Be extremely careful because the mixture will splutter and spit. Bring the caramel mixture slowly back to the boil, stirring constantly to dissolve the hardened caramel, then add the milk. Whisk the caramel mixture until nearly boiling, then remove from the heat.

  • Step 3

    In a separate bowl beat the egg yolks with the remaining 35g of sugar until a pale, smooth and mousse-like sabayon. gradually pour the hot caramel mixture on to the sabayon, whisk well, and pour into a pan and heat until 85°c. it must reach this temperature to heat treat the egg yolks. then pass through a sieve into a clean bowl and leave it to cool on ice, then chill in the fridge overnight. stir the salt into the chilled mixture until it has dissolved and transfer it to an ice-cream machine. churn according to the manufacturer’s instructions. transfer the ice cream to the freezer for at least 2 hours, to allow the mix to harden before serving.

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