A delicious dessert from Maia Dunphy on Celebrity MasterChef Ireland.
Ingredients
- ice cream:
- 125 g/4½ oz unsalted pistachio nuts, out of their shells (weight shown is without shells)
- 75 g/3 oz caster sugar
- 3 free-range egg yolks
- 500 ml/17fl oz double cream
- fondants:
- 15 g unsalted butter at room temp
- 15 g caster sugar & 15 g cocoa powder mixed
- 100 g chocolate (70% percent)
- 100 g unsalted butter
- 2 large eggs
- 1 large egg yolk
- 80 g sifted icing sugar
- 12 g cocoa powder
- 50 g plain flour
- 3 g baking powder
- 50 g unsalted pistachios, shelled.
- 30 ml whole milk
- 90 ml whipping cream
- 80 g chocolate (min 70%)
Method
- Preparation method – ice cream: Place half of the pistachios into a food processor with half of the sugar and blend until very fine.
- Roughly chop the remaining pistachios with a sharp knife on a secure chopping board.
- Whisk the egg yolks with the other half of the sugar in a large, heatproof mixing
- bowl, until thick and creamy.
- Place the cream and the finely ground pistachio and sugar mixture into a heavy-
- based pan over a medium heat and bring to the boil. Immediately remove from the
- heat and pour the mixture onto the egg yolks, whisking constantly. Return the
- pistachio custard to the pan and stir over a low heat until the mixture thickens.
- Remove from the heat and place into a large bowl of iced water to quickly cool, then
- refrigerate for at least one hour.
- Churn the pistachio custard in an ice cream maker according to manufacturer's
- instructions.
- Fold in the hand-chopped pistachios and transfer the ice cream to a freezer-safe container with a lid. Cover and freeze until required.
- Fondants: Grease moulds and dust with sugar/ cocoa mix. Preheat oven to 230c.
- Melt choc and butter in bowl over pan of hot water. When melted, remove and whisk in egg and yolks gradually. Sift dry ingredients. Fold into choc mix
- Divide between moulds.
- For sauce, bring milk and cream to boil and melt in chocolate. Bake fondants for 7 minutes.
- Put sauce on plate, invert fondant on top, drizzle with sauce, scatter over nuts and
- serve with quenelle of ice cream.
- Assemble the dish.
Notes
Equipment: food processor, sharp knife, chopping board, 3 x mixing bowl, large saucepan, small saucepan, large bowl and ice, ice cream maker or blast freezer, 4 x 150 ml pudding or dariole moulds, metal whisk, flour sieve, serving plate
