CONTENTS 01
Chocolate sauce and chocolate curls
8/9
11
28/29
02
Chia pudding
10/11
Banoffee tart
12
30/31
03
Hot cakes
12/13
Profiteroles
13
32/33
04
Fruit pot
14/15
Tiramisu
14
34/35
05
Hot chocolate
16/17
Layer cake
15 Flourless chocolate cake
36/37
ISSUE 1 Published by TASTE. Davey EIRL Food Styling: Christopher Davey Photography: Lourdes Rojas Zarzuela Aceitedecoco Design: Ingrid Ma. Carvajal
06
Baked chocolate
18/19
16
38/39
07
Florentine biscuits
20/21
Trifle
17
40/41
08
09
22/23
Cheesecake
18
42/43
All right reserved. No part of this book may be produced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission, in writing, of the publisher.
Rocky Road
24/25
Martini
19
10
Poached pair
26/27
Cream Brulee
pag.44/45
20
Ice Cream
pag.46/47
Kah Kaw There’s nothing more enduring or universal than a family business, and with over 100 years of passion, tradition and focus on quality, the family Risek are the pioneers of Dominican cocoa. The Kah Kow brand is a tribute to the nobility of its main ingredient, cocoa and it’s the first organic gourmet chocolate produced in the Dominican Republic. So please flick through the pages of this book to find plenty of tempting recipes for you to enjoy making in your own kitchen.
04
‘Everything is good if it’s made with chocolate’
‘100 years of tradition’
‘100% Dominican’
01
KAH KOW chocolate sauce This rich indulgent sauce is great for pouring over ice cream, drizzling over desserts or for a crowd pleasing fondue. makes 300ml
Melt the chocolate slowly in a heatproof bowl set over a pan of simmering water, stirring occasionally until very smooth. Remove the bowl from the heat.
175g/6oz Kah Kow 70% dark chocolate, chopped 175ml/6fl oz heavy cream
Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate until smooth and well combined. Store in the fridge for up to a week.
3 tbsp milk 2 tbsp caster sugar 25g/1oz chilled butter, cut into cubes
08
02
Chia pudding Chia seeds are among the healthiest foods on the planet. They are loaded with nutrients that can have important benefits for your body and brain. This simple recipe using different flavours from KAH KOW is a perfect nutritious way to start the day or even to have as a healthy dessert. serves 2-4 1 1/2 cups coconut milk
Blend all of the ingredients except for the chia seeds in a high-speed blender until smooth. Place the chia seeds in a bowl and pour the mixture over the chia seeds. Cover and allow to soak in the refrigerator for at least 1 hour. If the mixture is too thick, stir in a little extra coconut milk to loosen.
1/4 cup honey or agave nectar
2 tbsp KAH KOW chocodamia 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger
To serve divide between bowls, sprinkle with KAH KOW nibs, your favourite fresh fruit and a scattering of fresh mint leaves.
pinch of pink salt 1/2 cup chia seeds
serve with freshly grated organic KAH KOW nibs, fresh fruit and mint leaves
10
#02
03
Chocolate chip ricotta hotcakes with caramelised pears This is an elegant twist on the traditional hotcakes. The sticky, caramelised pears and rich chocolate sauce make it perfect for an indulgent brunch or dessert for entraining. serves 6 100g/4oz plain flour 1 tsp baking powder
for the caramelised pears 15g/
For the pears, melt the butter in a pan over a medium-low heat and add the sugar. Stir to dissolve then increase the heat. When it starts to caramelise, add the pears and stir gently for 8-10 minutes until they start to colour and caramelise. Remove from the heat and set aside. Mix the flour, baking powder and a pinch of salt together in a large bowl. Stir in the egg yolks, milk, ricotta cheese and melted butter until well combined. Whisk the remaining egg whites until they form stiff peaks and then fold through the mix with the chocolate chips. Heat a little oil in a pan and drop in heaped tablespoons of batter. Cook until bubbles start to appear on top, about 1 minute, until golden and then flip them over and cook for another minute. Keep the cooked hotcakes warm on a large covered plate. Repeat with the remaining mixture, brushing the pan with more oil in between batches. To serve, stack 3 hotcakes on a plate, top with the pears and their syrup and drizzle with warm chocolate sauce.
oz unsalted butter
1/2
pinch of sea salt
100g/4oz caster sugar
3 eggs, separated
3 pears, peeled, cored and cut
120ml milk
into 1cm thick slices and coated
250g/9oz ricotta cheese
with 2 tsp lemon juice
25g/1oz butter, melt ed 200g/7oz KAH KOW 55% dark
chocolate, roughly chopped sunflower oil 1 quantity KAW KOW chocolate sauce – recipe on page 08 12
04
Fruit compote with yogurt and KAH KOW granola This easy little recipe makes a great start to the day. serves 6 4 apples, peeled, quartered and cored
Place the apples into a small saucepan and add enough water to just cover. Add the star anise, cinnamon stick, cloves, vanilla extract and honey, then stir in the orange zest and juice and bring to the boil. Cover, then reduce the heat to medium and cook for 10 minutes or until the apples are tender. Remove the apples from the saucepan and place into a bowl. Bring the liquid to the boil, and then simmer gentle for at least 10 minutes until reduced and syrupy. Strain into the bowl with the apples discarding the spices, then leave to cool. Cover, and then chill in the fridge for at least 6 hours or preferably overnight. To serve, spoon the fruit compote with some of the syrup into serving bowls or glass jars, top with layers of yogurt and chocolate sauce, then sprinkle with some granola.
1 star anise 1 cinnamon stick 3 cloves 1 teaspoon vanilla extract 4 tablespoons honey 1 orange, juice and zest low fat yoghurt and KAH KOW granola to serve optional - 1/2 quantity KAH KOW chocolate sauce – recipe on page 08
14
05
Signature hot chocolate The Dominican Republic is well known for its good KAW KOW chocolate, coffee and rum. So why not have all three together as a delicious hot chocolate drink... serves 12 500ml milk 4 cinnamon sticks 3 cloves 1 vanilla pod split with a knife and seeds scraped out 30ml good quality Dominican rum 100g/4oz KAH KOW milk chocolate, broken into pieces 125ml strong espresso coffee 100ml heavy cream, whipped freshly grated nutmeg and chopped pistachios for serving Put the milk, 2 cinnamon sticks, cloves, vanilla pod and seeds into a pan and bring to the boil. Stir in the rum, then leave to cool slightly. Divide the chocolate between 2 heatproof glasses and top with the espresso and strain in the infused milk. Top with whipped cream and serve with cinnamon sticks for stirring, sprinkle with pistachios and a dusting of nutmeg. 16
06
Chocodamia pâte feuillÊte All the texture and flavour of a chocolate croissant but in an easy to make recipe. serves 4 500g pack/2 sheets ready-rolled puff pastry
Heat the oven to 220c/425f/gas 7. On a floured surface lay out 1 sheet of the puff pastry and spread the chocodamia into a circle approximately 4inch in diameter, then top with the chocolate pieces and chopped macadamia nuts. Lay the other sheet of pastry on top, press down the pastry sheet onto the bottom. Trim around the edge with a sharp knife, leaving a 1inch border. Brush with the beaten egg yolk and score lines in a swirling pattern from the centre of the pastry outwards. Bake for 10 minutes then turn the oven down to 180c/350f/gas 4 and cook for 20 minutes or until the pastry is golden and puffed. Leave to rest for 10 minutes before dusting with powdered sugar and cutting into slices for serving.
4 tbsp KAH KOWchocodamia 50g/2oz KAH KOW70% dark chocolate, roughly chopped 50g/2oz macadamia nuts, toasted 1 egg yolk, beaten, mixed with 1 tsp of water 1 tbsp powdered sugar for decoration
18
07
Florentines These chewy, luxurious biscuits are a perfect afternoon treat. makes 16 biscuits 50g/13/4 oz butter 50g/1
Preheat the oven to 180C/350F/Gas 4 and line three oven trays with baking paper. Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries and nuts to the pan. Stir everything together well. Using a teaspoon, spoon the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking. Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack to cool completely. Melt the chocolate slowly in a heatproof bowl set over a pan of simmering water, stirring occasionally until very smooth. Remove the bowl from the heat. Spread a little melted chocolate over the flat base of each florentine and leave to set, chocolate side up on a cooling rack. If they don’t get eaten in the first sitting! Then store in an airtight container.
oz brown sugar
3/4
50g/13/4 oz golden syrup 50g/13/4 oz plain flour 25g/1oz dried cranberries, finely chopped 50g/13/4 oz shredded coconut 25g/1oz almonds, finely chopped 25g/1oz macadamia nuts, finely chopped 200g/7oz KAH KOW 70% dark chocolate, chopped
20
08
Truffle cookies These elegant little cookies are perfect with an afternoon cup of tea! makes 12-14 cookies 100g/4 oz plain flour
Line two oven trays with baking paper. Sift the flour, cocoa and baking powder into a mixing bowl and stir in the sugar. Using your fingertips, rub the butter into the dry ingredients until the mixture forms a sandy consistency with no large lumps of butter. Slowly add the egg mixture to the dry ingredients, stirring, to form a dough – if the mixture is too wet then add a little more flour. Wrap the dough into plastic wrap and chill in the fridge for at least 30 minutes. Meanwhile heat the oven to 180C/350F/Gas4 and place the powdered sugar into a bowl. Remove the dough from the fridge and form into small balls approximately 31/2cm/11/2in in diameter. Toss in the sugar so that they are completely coated and place the balls onto the prepared oven trays and bake for 10-12 minutes. Allow to cool completely before serving.
2 tbsp organic KAH KOW cocoa powder 1/2 tsp baking powder 90g/3oz caster sugar 25g/1oz unsalted butter, plus extra for greasing the tin 1 egg whisked with 2 tsp amaretto 50g/2oz powdered sugar, to coat
22
09
Rocky road with marshmallows An indulgent no bake chocolate treat and great to make with kids. makes approx 15 squares 100g/4oz unsalted butter, plus extra for greasing
Grease a baking tray (25cm/10in x 30cm/12in) and line the base and sides with baking paper, leaving some overhanging the sides. Place the butter, golden syrup and chocolate into a heatproof bowl over a pan of gently simmering water, stirring occasionally, until very smooth. Remove the bowl from the heat, cool slightly, then stir in the pistachios, marshmallows, biscuits, white chocolate and cocoa nibs. Spread the mixture into the tray, then chill for 2-3 hours until firm. To serve, lift out of the tray dust with powdered sugar and cut into pieces.
4 tbsp golden syrup 300g/11oz KAH KOW70% dark chocolate, roughly chopped 50g/2oz unsalted pistachio nuts, roughly chopped 200g/7oz marshmallows, chopped 85g/3oz biscuits, roughly crushed 100g/4oz KAH KOW white chocolate, roughly chopped 25g/1oz organic KAH KOW cocoa nibs
24
10
Poached pears with KAH KOW chocolate sauce This classy dessert is not only delicious with a drizzling of KAH KOW chocolate sauce but counts as one of your 5-a-day! serves 4 300g/11oz caster sugar 1 vanilla pod split with a knife and seeds scraped out 1 cinnamon stick 4 cloves 1 orange, juice and zest 4 ripe pears, peeled, stalk left on, core removed 1 quantity KAH KOW chocolate sauce – recipe on page 08 Put the sugar in a pan with 700ml/1 1/4 pints of water. Heat gently until the sugar has dissolved then bring to a simmer and add the vanilla, cinnamon, cloves, orange juice and zest and the pears. Simmer for 10-15 minutes or until tender. Set aside to cool. To serve, place the pears into serving bowls and pour over the KAH KOW chocolate sauce. 26
11
Chocolate banoffee pie Chocolate, bananas, dulce de leche, biscuit, cream - there’s nothing to go wrong here... serves 8 for the base
1 tbsp golden syrup
75g/3oz unsalted butter
pinch sea salt
Using baking paper line the bottom of a round, 23cm/9inch loose-bottomed pie tin and butter the sides (or use 6 individual tins). Melt the butter then add to a bowl with the crushed biscuits, melted chocolate, cocoa powder and mix. Tip into the prepared tin and press down with the back of a spoon. Place in the fridge for 20 minutes until firm. Place the chocolate into a heatproof bowl over a pan of gently simmering water until the chocolate has melted. Set aside to cool slightly. Warm the dulce de leche, butter and sugar in a pan over a low heat. When the sugar has dissolved, remove from the heat and combine with the chocolate and syrup. Take the set biscuit base out of the fridge and pour the chocolate caramel mixture on top. Transfer back into the fridge and leave to cool for at least 1 hour to set. When ready to serve, slice the bananas and layer them over the set chocolate caramel. In a bowl, whip the cream until it forms soft peaks. Spoon the cream over the bananas and sprinkle with grated chocolate.
200g/7oz graham crackers or similar biscuits, crushed
for the topping
in a food processor
2 ripe bananas, sliced
1 tbsp cocoa powder
250ml/9fl oz heavy cream 100g/31/2oz KAH KOW milk
for the chocolate caramel filling
chocolate, grated
85g/3oz KAH KOW70% dark chocolate, chopped 400g/14oz dulce de leche 100g/4oz unsalted butter 100g/4oz brown sugar 28
12
Profiteroles with KAH KOW chocolate sauce The ultimate in comfort food; light airy pastry, filled with cream and drizzled with luxurious KAH KOW chocolate sauce. serves 4-6 for the choux pastry 200ml/7fl oz cold water 4 tsp caster sugar 85g/3oz unsalted butter, plus extra for greasing 115g/4oz plain flour pinch sea salt 3 eggs, beaten for the cream filling 600ml/1 pint heavy cream 1 quantity KAH KOW chocolate sauce – recipe on page 08
Preheat the oven to 200C/400F/Gas 6. Lightly oil a baking tray and place in the bottom of the oven to heat. To make the pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted, then increase the heat quickly add the flour and salt all at once. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. When the mixture is smooth beat in the eggs, a little at a time, until the mixture is glossy and has a soft dropping consistency. It should fall from a spoon if you give it a sharp tap. Using a piping bag and plain 1cm/1/2 in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top. Place the baking tray into the oven. Before closing the oven door, pour 1 cup of water into the roasting tin at the bottom of the oven, this helps to create more steam 30
in the oven and make the choux pastry rise better. Bake for 10 -20 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool. Remove from the oven and prick the base of each profiterole with a skewer. Place back onto the baking tray with the hole in the base facing upwards and return to the oven for five minutes where the warm air helps to dry out the middle of the profiteroles. For the filling, lightly whip the cream until soft peaks form. When the profiteroles are cold, use a piping bag with a 5mm nozzle to pipe the cream into the profiteroles. To serve, place the cream filled profiteroles onto a serving dish and pour over the hot KAH KOW chocolate sauce. Eat warm or cold.
13
White and dark chocolate tiramisu Infusing the filling with white chocolate and drizzling with KAH KOW chocolate sauce, transforms this classic Italian dessert into complete bliss... Please note; this recipe contains raw egg. 4 individual servings 50g/2oz KAH KOW white chocolate, chopped 150ml heavy cream 1 egg 50g/2oz caster sugar 250g/90z mascarpone 150ml/ 1/4 pint strong espresso coffee, cooled 24 sponge finger biscuits 12 fresh strawberries, sliced 1 quantity KAH KOW chocolate sauce – recipe on page 08 mint leaves and chocolate curls or grated chocolate for decoration
Place the white chocolate into a heatproof bowl over gently simmering water. Allow to melt stirring occasionally until very smooth. Remove the bowl from the heat to cool slightly. Meanwhile, whip the cream until its forms stiff peaks, then fold into the cooled melted chocolate. In a separate bowl, beat the egg and half the sugar with an electric hand whisk until pale in color, then beat in the mascarpone. Carefully fold in a third of the chocolate cream mixture into the mascarpone mixture, and then fold in the remaining chocolate cream. Cover and chill until needed. 32
Combine the coffee and remaining sugar in a shallow dish. Briefly dip 12 of the sponge fingers into the coffee and lay in a row of 3 onto 4 serving plates. Using a palette knife spread half of the mascarpone mixture on top, and sprinkle with the sliced fresh strawberries. Top with another 3 dipped sponge fingers and the remaining mascarpone. Chill for at least 2 hours. Take the tiramisu’s out of the fridge 20 minutes before you want to serve. Drizzle with KAH KOW chocolate sauce, chocolate curls or grated chocolate and a scattering of mint leaves.
14
Butter-cream chocolate cake This is a foolproof chocolate cake recipe that’s moist and fudgy. makes 1 cake for the cake 225g/8oz plain flour
for the butter cream filling 50g/1
oz KAW KOW 70%
3/4
350g/121/2oz caster sugar
dark chocolate, chopped
85g/3oz cocoa powder
100g/31/2oz unsalted
tsp baking powder
butter, softened
tsp bicarbonate of soda
200g/7oz powdered sugar
3 eggs
1 teaspoon vanilla extract
1
1/2
1
1/2
250ml/9fl oz milk 125ml/41/2fl oz sunflower oil
powdered sugar and grated
2 tsp vanilla extract
chocolate to decorate
250ml/9fl oz boiling water
Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins. For the cake, place all of the ingredients, except the boiling water, into a large mixing bowl. Using an electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth. The cake mixture will now be very runny. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean. Remove the cakes from the oven and allow to cool completely, still in their tins. For the chocolate butter cream, heat the chocolate in a bowl set over a saucepan of simmering water – do not allow the bowl to touch the surface of the water. Allow to cool until the chocolate no longer feels hot to touch. To assemble the cake, carefully remove the cakes from the tins. Using a bread knife cut each cake in half horizontally to give you four layers. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake. Repeat this for all four layers. Transfer the cake to a serving plate and dust generously with powdered sugar and grated chocolate. 34
15
Flourless chocolate cake This easy-to-make cake is perfect for those avoiding wheat or gluten. It can be served as a dessert with a scoop ice-cream or mascarpone. serves 10 The recipe uses a bain-marie (water bath)
Preheat the oven to 160C/320F/Gas 3. Line a 23cm/9in cake tin with baking paper and grease the sides with butter. Using an electric mixer beat together the eggs and half of the sugar until pale in color and fluffy. The mixture should quadruple in size – this will take about 10 minutes. In a pan over a medium heat, mix the water and remaining sugar. Once the sugar has dissolved, remove the pan from the heat and add the chopped chocolate and butter. Stir until the ingredients have melted and are well combined. Set aside to cool. Add the warm chocolate liquid to the egg mixture and stir until just combined. Pour the cake batter into the prepared tin and place into a larger oven dish. Put into the oven and carefully fill the dish with water to reach just under the rim of the cake tin to create a bain-marie. Bake for 45-50 minutes or until the cake is set - check by touching the cake gently, if it feels set but not firm then it is done. Allow the cake to cool completely before turning it out of the tin. To serve, dust with powdered sugar and a drizzle of chocolate sauce.
to cook the cake which fills the oven with steam allowing for an even bake and a moist texture. 5 eggs 290g/10
1/2 w
oz caster sugar
125ml/41/2 fl oz water 340g/12oz KAH KOW 70% dark chocolate, chopped 225g/8oz unsalted butter, at room temperature, plus extra for greasing Powdered sugar and chocolate sauce (page 08) to decorate
36
16
Triple-stack trifle This “death by chocolate” trifle is heavenly... serves 6 200g/7oz flourless chocolate cake – recipe on page 36 60ml coffee liqueur 300g/11oz KAH KOW 70% dark chocolate, roughly chopped 3 egg yolks 3 tbsp caster sugar 1 tsp cornflour 600ml heavy cream 140g/5oz KAH KOW white chocolate, chopped 25g/1oz toasted macadamia nuts, chopped for decoration chopped toasted macadamia nuts and grated white chocolate
Break the chocolate cake into small pieces and place into individual 6 x 250ml serving glasses. Drizzle over the coffee liqueur, then set aside. Place the chocolate into a heatproof bowl over a pan of gently simmering water until the chocolate has melted. Remove from the heat and add 250ml of boiling water, a little at a time, stirring well to make a sauce – be careful not to add the water too quickly or the chocolate will become grainy. Divide the sauce between the glasses, then cover and chill for 2 hours. Meanwhile, beat the egg yolks, sugar and corn flour together in a bowl until thick and pale in color. Set aside. Heat half of the cream in a pan over a medium heat until it just starts to simmer, but do not boil. Pour over the egg mixture and stir to combine. Return to the saucepan and place over a low heat. Stir for 2-3 minutes until it thickens and coats the back of a spoon. Add 100g/4oz of the white chocolate and stir until melted and the mixture is well combined. Cool completely, then pour over the chocolate bases. Chill in the fridge for 2 hours. Place the remaining white chocolate and macadamia nuts into a blender and pulse until finely chopped. In a bowl, whip the remaining cream to soft peaks, stir in the nut mixture, then spread over the trifles. Chill in the fridge for at least 2 hours until set. When ready to serve, decorate the trifles with chopped macadamia nuts and grated white chocolate. 38
17
Chocolate cheesecake This easy no-bake cheesecake is a delicious dessert for any occasion. serves 12 Using baking paper line the bottom of a round, deep 26cm spring form tin and butter the sides. Melt the butter then add to a bowl with the crushed biscuits, coco powder and mix. Tip into the prepared tin and press down with the back of a spoon. Place in the fridge for 15 minutes.
125g unsalted butter, plus extra for greasing the tin 200g/7oz graham crackers or similar biscuits, finely crushed 1/2 cup organic kah kow cocoa powder
Put the cream and all of the chocolate into a bowl over a pan of gently simmering water until the chocolate has melted. Set aside to cool slightly. Beat the cream cheese, sugar and vanilla together until smooth. Add the cooled chocolate mixture and stir together until just combined. Spoon the mixture onto the chilled biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake with a dessert spoon or spatula. Leave to chill in fridge overnight.
300ml/1/2 pint heavy cream 200g/7oz KAH KOW 70% dark chocolate, chopped 600g/1lb5oz soft cream cheese 175g/6oz powdered sugar 1 teaspoon vanilla extract
To serve, remove the cheesecake from the tin, dust with powdered sugar and sprinkle with chocolate curls or grated dark KAHKOW chocolate.
cocoa powder and chocolate curls to decorate (see page 08)
40
18
Bitter sweet martini Satisfy your chocolate craving with this sexy and slick cocktail. makes 2 crushed ice
Fill 2 martini glasses with crushed ice to cool the glass. Place the chopped chocolate into a bowl. Heat the cream until it just starts to bubble but do not boil. Pour the cream our over the chocolate and stir until the chocolate has melted and the mixture is smooth. Place the cocoa powder and nibs onto a small plate. Swirl the crushed ice in the glasses then discard and dip the rims of the glasses into the cocoa and set aside.
50g/2oz KAH KOW 70% dark chocolate, chopped 50ml heavey cream Ice cubes 60ml vodka 30ml sweet vermouth 1 teaspoons cocoa powder
Put lots of ice cubes in a cocktail shaker, add the spirits and chocolate sauce. Put the lid on and shake well for 15 seconds. Strain the chocolate Martini into the glasses and serve.
and chopped cocoa nibs for rimming
42
19
Chocolate crème brulÊe A classic recipe but with the luxuriant twist of chocolate. serves 4 600ml/1 pint double cream 1/2 vanilla pod, split lengthways
85g/3oz KAH KOW 70% dark chocolate, chopped 6 egg yolks 2 tablespoons caster sugar, plus extra for sprinkling
Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a knife. Add the pod and place the cream over a medium heat until almost boiling. Add the chocolate and whisk until smooth. Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy. Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan. Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil. Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready. Strain the chocolate custard equally between 4 ramekins and allow to cool. Refrigerate for at least 5 hours, preferably overnight. A few minutes before serving sprinkle each with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly by moving the flame from side to side. Once caramelised do not refrigerate. If you don’t have a blowtorch, place under a hot grill for a few seconds until the sugar caramelises.
44
20
Summer spice ice-cream For true chocolate lovers, there’s nothing quite like a big hunk of ice cream on a hot sunny day. This recipe is flavoured with cinnamon and orange. serves 4-6 300ml/1/2 pint milk
Put the milk, cinnamon, cloves and orange zest and juice into a medium pan, heat gently until almost boiling and stir well. Remove the pan from the heat and leave to cool for a couple of minutes. Meanwhile, put the egg yolks and sugar into a heatproof bowl and mix well with a wooden spoon. Pour on the infused milk using a strainer and mix thoroughly. Tip the mixture back into the saucepan and heat gently, stirring constantly, over a low heat until the mixture thickens – do not let the mixture boil or it will curdle. Remove from the heat. Put the chocolate into a large heatproof bowl and pour over the hot custard mixture, stirring gently until smooth. Leave to cool, then cover and chill in the fridge for 30 minutes. Whip the cream until its forms stiff peaks, and then fold into the cold chocolate custard. Pour into an ice-cream maker and churn until frozen, or freeze the mixture in a container, stirring occasionally until firm.
1/2 tsp ground cinnamon 3 cloves 1 orange zest and juice 3 large egg yolks 75g/21/2 oz caster sugar 100g/4oz KAH KOW 70% dark chocolate, chopped 175ml/6fl oz chilled heavy cream
46
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