https://www.copymethat.com/r/RYRGcjuCF/raymond-blancs-chocolate-cremeux-lime-bu/
11181927
Y0QLlI9
RYRGcjuCF
2024-04-26 22:58:17
Raymond Blanc's Chocolate Crémeux, Lime Butterscotch, Hazelnut Ice Cream
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Ingredients
- subheading: For the crumble base:
- 35g cold unsalted butter
- 35g demerara sugar
- A small pinch of salt
- 30g plain flour
- 1½ tsp cocoa powder
- subheading: For the chocolate crémeux:
- 155g good quality dark chocolate (70% cocoa solids), in pieces
- 1 medium egg
- 90ml whipping cream
- 150ml whole milk
- subheading: For the caramel hazelnuts and ice cream:
- 400g whole hazelnuts (skin on)
- 180g caster sugar
- A pinch of sea salt
- 400ml milk
- 100ml whipping cream
- 6 medium egg yolks (120g)
- subheading: For the lime butterscotch sauce:
- 180ml whipping cream
- 180g caster sugar
- 75g freshly squeezed lime juice, heated
- 5g finely grated lime zest
- 10g fresh ginger, peeled and finely grated
Steps
Directions at telegraph.co.uk
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