Pavé of chocolate with chicory and pumpkin seed ice-cream, by Brett Graham
This recipe for pavé of chocolate with chicory and pumpkin seed ice-cream comes from Brett Graham, whose two-Michelin-starred London restaurant, the Ledbury, hosted the first of Caterer's Chef Eats Out series of lunches in nearly three years.
Read more about the event in our article, Chef Eats Out at the Ledbury >>
View more images from the lunch on Table Talk >>
CHICORY & PUMPKIN SEED ICE-CREAM
INGREDIENTS
- 1 litre milk (whole)
- 1 litre double cream
- 100g sugar
- 40g powdered chicory
- 480g egg yolks
- 200g caster sugar
- 70g caramelised pumpkin seeds (Boil 100g sugar to a mid-amber caramel, stir in the seeds, remove from heat, and chop when cold)
METHOD
Place the milk, cream, 100g sugar and chicory into a pot and bring to the boil. While they're heating whisk the yolks and sugar to a light white sabayon.
Pour a little milk/cream over the sabayon, then pour the sabayon mix onto the cream/milk mix. Heat to 84˚C, then process in an ice-cream machine and add the chopped caramelised pumpkin seeds.
COOKIE CRUMBS
INGREDIENTS
- 200g caster sugar
- 250g ground almonds
- 150g plain flour
- 80g cocoa
- 125g melted butter
METHOD
Mix all the dry ingredients together. Pour over the melted butter, and give it a good mix. Place onto a tray and bake at 165˚C for 15-20 minutes.
Check every 5 minutes to turn and mix to form cookie crumb texture.
PAVÉ CHOCOLATE
INGREDIENTS
- 700g 67% dark chocolate (chopped small)
- 435g double cream
- 262g milk (whole)
- 300g whole eggs
METHOD
Heat up the cream and milk. Melt the chocolate slightly over a bain marie. Pour the cream/milk over the chocolate until it emulsifies, then beat in the eggs. Place in a lined mould and cook at 84˚C for 35-40 minutes.
When the pavé is cooked it should look slightly set. Remove from the oven and let it cool naturally. Do not put in fridge.
Serve a square of the pavé with the cookie crumbs and a scoop of the ice-cream.
