Gianduja Truffle Cake With Burnt Hazelnut Ice Cream Recipe
Servings: 1
Ingredients
- 2 lb Gianduja, minced
- 1 Tbsp. 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
- 2 c. Lowfat milk
- 2/3 c. Sugar
- 5 x Egg yolks
- 1 c. Hazelnuts
- 1 c. Heavy cream, whipped till it holds a soft shape
Directions
- Heat gianduja. Combine crushed praline with oil and blend with melted gianduja and crushed pirouette cookies. Pour into a stainless steel or possibly glass mold. Dust generously with dark cocoa. Set aside. Heat bittersweet chocolate and let cold 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 pcs. Arrange 2 to 3 pcs 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 hrs till the nuts give off a deep aroma. Remove from the oven and when cold sufficient 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 Tbsp. cream to make a paste. Heat the lowfat milk with nut paste, cover and infuse 10-15 min. Strain the lowfat milk or possibly leave in, depending upon your taste. Beat egg yolks and sugar till thick and light. Bring back to a boil before adding to the egg yolk mix, whisking in half of the warm lowfat milk to temper yolks, then combining total amount. Heat gently, stirring constantly with a wooden spoon till custard thickens slightly and napping the spoon.
- Don't overcook or possibly boil. Strain and cold. Place the ice cream in the freezer. Once partly set, add in the whipped cream and continue freezing and churn in freezer till set.
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