2 lb Gianduja; chopped
1 tb Vegetable oil
1/2 lb Dark; (bittersweet)
; chocolate
1/4 c Cocoa
1/2 c Crushed praline
1 1/4 c Crushed pirouette cookies
2 c Cream
BURNT HAZELNUT ICE CREAM
2 c Milk
2/3 c Sugar
5 Egg yolks
1 c Hazelnuts
1 c Heavy cream; whipped until
-it
; holds a soft shape
Melt gianduja. Combine crushed praline with oil and blend with melted
gianduja and crushed pirouette cookies. Pour into a stainless steel or
glass mold. Dust generously with dark cocoa. Set aside. Melt bittersweet
chocolate and let cool while still remains a liquid. Whip cream stiff and
fold into melted bittersweet forming a light mousse. Spread mousse onto
gianduja base. Smooth top neatly and chill. To serve, dust lightly with
cocoa and slice into 1/2-1 inch pieces. Arrange 2 to 3 pieces on a plate in
a geometric fashion and serve with burnt hazelnut ice cream.
Yield: 1 large bande (3 1/2 inches by 22 inches).
BURNT HAZELNUT ICE CREAM:
Place hazelnuts in a 200 degree oven for 1-1 1/2 hours until the nuts give
off a deep aroma. Remove from the oven and when cool enough to handle, rub
in a tea towel to remove the husks. You may wish to return to the slow oven
once again to darken the nut further. Grind nuts in processor with 2-3
tablespoons cream to make a paste. Heat the milk with nut paste, cover and
infuse 10-15 minutes. Strain the milk or leave in, depending upon your
taste. Beat egg yolks and sugar until thick and light. Bring back to a boil
before adding to the egg yolk mixture, whisking in half of the hot milk to
temper yolks, then combining total amount. Heat gently, stirring constantly
with a wooden spoon until custard thickens slightly and napping the spoon.
Do not overcook or boil. Strain and cool. Place the ice cream in the
freezer. Once partly set, add the whipped cream and continue freezing and
churn in freezer until set.
Yields
1 servings
