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- Cuisine: French
- Serves 8
Stage 18: Pinerolo – Galibier-Serre-Chevalier
Gabriel visits the Italian town of Pinerolo and finds some wonderful local specialities. He tastes some delicious ice-cream and visits a gourmet take-away shop. In the kitchen, Gabriel makes a rich chocolate ice-cream and hazelnut cake.
You need an ice-cream maker to prepare this dessert.
Ingredients
5 egg yolks200g caster sugar
2 cups milk, heated
2 tsp bitter cocoa
100g dark chocolate, cut into small pieces
1 ½ cups whipped cream
2 tbsp water
3 drops red wine vinegar
100g roasted hazelnuts
16 Italian biscuits (eg sfoliatine or savoiardi)
Preparation
Beat the egg yolks with 150g of the caster sugar for about 5 minutes until light and pale.Stir in the hot milk, then transfer to a pan and cook on medium heat without boiling, stirring with a wooden spoon until the custard lightly coats the spoon. Transfer the preparation to a bowl and stir in the cocoa powder and chocolate pieces. Allow to cool.
When cold, fold in 1 cup of the whipped cream, then churn the preparation in an ice-cream maker.
While the ice-cream is churning, place 50g caster sugar, 2 tbsp water and the red wine vinegar in a small saucepan. Bring to the boil and cook until it caramelises. Stir in the hazelnuts, stirring until the nuts are well coated. Transfer the hazelnuts to a tray lined with baking paper. After 2 minutes or so, crush about half of the hazelnuts and add the crushed nuts to the churning ice-cream.
Transfer the firm ice-cream to a mould, cover, and place in the freezer for a few hours.
Dip the mould in warm water and turn out onto a cold platter.
Pipe a little of the remaining whipped cream around the sides of the ice-cream and attach the biscuits around the sides. Decorate the top with the remaining ice-cream and the whole caramelised hazelnuts.
If you enjoyed this Stage 18: Iced chocolate and hazelnut cake recipe then browse more French recipes, chocolate recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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Preparing a new Tajine
To prepare a new tajine before cooking; soak overnight in water (the bathtub is a good place). Then fill with water, add same salt and a few bay leaves and a few cardamom pods. Heat over a low gas flame, until boiling to infuse the herbs into the porous terracotta. If your tajine is used regularly this won't need to be redone. Tajines can be used on the barbecue, charcoal or low gas flame but are not recommended for electric cook tops or in the oven.
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Maraschino
A type of sweetened cherry or an Italian cherry cordial.
