Andy says ‘I picked this dessert because all of our guests (and our staff!) love it so I hope you will too. It’s delicious… a chocolate carmue with mandarin sorbet, stem ginger ice cream, chocolate tuille and dolche de leche purée. It’s not too sweet and perfectly balanced out with subtle salty flavours and sourness. Even if you don’t have a sweet tooth, I can guarantee you’ll want to come back for more.’
250g Mandarin purée
100g Nappage / Apricot glaze
200g Caster sugar
70g Liquid glucose
10g Bicarbonate of soda
Stem ginger ice cream
166g Double cream
100g Egg yolks
50g Stem ginger, chopped
400g Plain flour
50g Cocoa powder
1g Bronze leaf gelatine
8g Double cream
20g Egg yolks
57g Milk chocolate
65g Double cream, semi whipped
To make the mandarin sorbet:
1. Blitz together the mandarin purée and nappage / apricot glaze in a blender.
2. Put into the ice cream machine to churn. (Note: The timings will vary depending on your individual machine so consult the manual for guidance.)
To make the honeycomb:
1. Add the caster sugar, honey, liquid glucose and water to a large pan.
2. Cook until the temperature is 155°C, then quickly whisk in the bicarbonate of soda.
3. Pour onto a tray.
To make the stem ginger ice cream:
1. Place the egg yolks and sugar in a bowl.
2. In a pan, bring the milk and cream to a boil.
3. Pour the milk and cream mixture over the egg yolks and sugar. Whisk.
4. Pour the mixture back into the pan and return to the heat.
5. Cook until the temperature is 82°C, stirring constantly.
6. Remove the mixture from the heat. Pour into a fresh bowl/container and chill over ice.
7. Add the stem ginger. Then churn the mixture in an ice cream machine until ready.
To make the chocolate crumble:
1. Cut the butter into small pieces.
2. Put the butter, sugar, cocoa powder and flour into a Kitchen Aid mixer. Mix together until it resembles a crumble.
3. Bake in the oven for 1 hour at 130°C.
To make the chocolate mousse:
1. Put the egg yolks and sugar into a bowl. In a separate bowl, soak the gelatine in water.
2. In a pan, bring 8g of the double cream and all of the milk to the boil.
3. Pour over the egg yolks and sugar.
4. Return the mixture to the pan and cook to a temperature of 82°C.
5. Add the soaked gelatine.
6. Add the chocolate and mix until smooth.
7. Semi-whip the rest of the double cream.
8. Fold into the chocolate mixture and pour into moulds. Chill.
Andy McFadden is the Executive Chef at Michelin-starred restaurant, Pied-A-Terre.