Chocolate Cream, Rock Salt with Olive Oil Ice Cream, Crispy Sour Dough Cracker
– Recipe by Chef Devender Bungla,
Corporate Pastry Chef at Hyatt Regency, Delhi

PRODUCTS FEATURED:

– KitchenAid 7 Speed Hand Mixer

INGREDIENTS:

– Milk: 250 ml

– Fresh cream: 250 ml

– Sugar: 70 gms

– Egg: 5 nos.

– Single origin bitter chocolate 200 Gms

INGREDIENTS: For Olive oil Ice Cream

– Milk: 375 ml

– Cream: 125 ml

– Sugar: 115 ml

– Egg yolk: 4 nos.

– Olive oil: 40 ml

– Lemon (cut into half/ overnight marinated with olive oil): 3 nos.

METHOD: for custard

– Boil milk and cream together.

– Mix egg yolk with sugar.

– Mix in the boiled milk and cream.

– Add melted chocolate and keep overnight.

– On second day; whisk using the KitchenAid Hand Mixer and pour in the glass.

– Chill it in the freezer.

METHOD: For olive oil Ice Cream

– Boil the milk and cream.

– Beat the egg yolk and sugar, Add the boiled milk and cream to it.

– Whisk it Using the KitchenAid Hand Mixer, and cool down the mixture.

– Add soaked olive oil lemon flavor.

– Put the mixture in Ice cream machine

– Take out the ready Ice cream from machine.

– Ready to use.

PRESENTATION:

– Take the cold chocolate custard shooter.

– Put one scoop of olive oil Ice cream on the top.

– Sprinkle with maldon salt.

– Serve with the extra virgin olive oil.

– Slice any old sour dough or rye bread very thin.

– Apply melted bread on both the sides.

– Sprinkle with custard sugar and bake on 160 C until the slice is crispy like a cracker.

– Serve with chocolate custard.