Sour Cherry Chocolate Mousse
A new take on the Black Forest Gateau!
Top Tip
Good: buy blueberry or another summer fruit conserve instead of making the compote. If it’s very thick, loosen with fruit cordial, juice or water until it’s a dropping consistency.
Better: recipe
Best: make your own ice cream. Salted caramel with a swirl of summer fruits would work well. Add 1 tbsp of vodka to stop the ice cream from freezing too hard.
Brioche Ice Cream Sandwich
Desserts
Food
American
A showstopper dessert that’s sure to get customers talking!
10 Servings
Ingredients
400g blueberries
450g caster sugar
2g cinnamon
1kg Ben & Jerry’s Caramel Chew Chew
600g brioche buns
500ml whole milk
500ml double cream
125g Carte D’Or® Crème Brûlée/ Crème Caramel
150g butter
Method
- Blueberry compote: place 50ml water and 100g sugar in a pan, bring to the boil and reduce by half. Add in the blueberries and cinnamon and allow to cook for a minute. Remove from the heat and place in a container, cover and allow to cool. Place in the fridge until required.
- Ice cream: scoop the ice cream into a ring with the same diameter as the brioche bun and freeze. Repeat this until you have 10 rings of ice cream. Leave in the freezer until required.
- French dip: cut the brioche buns in half. Place the milk, double cream and crème brûlée mix in a bowl and whisk together.
- Across 2 frying pans add 350g sugar and heat to a caramel slowly.
- Soak the brioche in the cream mix then add to the caramel in the frying pans. Add in the butter and allow the bread to caramelise then turn over and allow the other side to caramelise.
- Remove from the pan straight to serving plates. Add the ice cream to the base of the bun and top with the blueberry compote. Top with the lid of the bun, skewer and serve.
