INGREDIENTS
· 125g Milk
· 325g Cream
· 2 egg yolks
· 340g chocolate ( 60% plus)
· 2 lemons zested
· 25g Maple Syrup
· 75g glucose
· 160g g Sugar
· 10g Baking Soda
· Blueberries
· Macadamia Nuts
METHOD
1. Over a bain marie melt the chocolate and leave to stand at room temperature.
2. Put milk and cream onto the with a pinch of sugar heat and add the zest of 2 lemons and bring to boil.
3. Place egg yolks in a mixing bowl. Pour the hot cream mixture through a sieve over the egg yolks whisking vigorously, it with thicken naturally.
4. Fold the cream mixture in chocolate with a spatula until fully incorporated. Pour into a container and refrigerate to set for at least 6 hours.
HONEYCOMB
1. To make honeycomb add themaple syrup, glucose, and sugar to a small pot and leave on medium heat until it becomes liquid and a light caramel colour.
2. Working quickly with a whisk add in baking soda and very quickly whip together – it will double in volume – pour onto a baking tray and allow to cool for 30 minutes.
3. To serve put a scoop of the chocolate delice onto bottom of a bowl, add crumbled honeycomb and blueberries, finish with chopped macadamia nuts.