Dark Chocolate Mousse, Sourdough Ice Cream, Hazelnuts
Serves 4
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Sourdough Ice Cream
500 ml good-quality vanilla ice cream, softened slightly
50 g stale sourdough, torn into small chunks
Chocolate Mousse
200 g dark chocolate, chopped
3 eggs, separated
30 g caster sugar
150 ml pouring cream
Pinch of salt
Hazelnut Crumb
100 g hazelnuts, skins removed
30 g caster sugar
Pinch of salt
To finish
1 whole hazelnut, for grating
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Make the Sourdough Ice Cream
1. Toast the sourdough chunks in a dry pan or in the oven until deeply golden and fragrant. Let cool completely.
2. Blitz the toasted sourdough in a food processor or blender until it forms fine crumbs.
3. Let the vanilla ice cream soften at room temperature for 10-15 minutes, just enough to stir easily without fully melting.
4. Fold the sourdough crumbs through the softened ice cream until evenly distributed.
5. Return to the container and freeze for at least 4 hours, or until firm.
Make the Chocolate Mousse
1. Melt the chocolate gently over a bain-marie or in short bursts in the microwave. Set aside to cool slightly.
2. Whisk the egg yolks into the melted chocolate until smooth.
3. Whip the cream to soft peaks and fold through the chocolate mixture.
4. Whisk the egg whites with the sugar and salt to soft peaks, then fold gently through the chocolate mixture in two batches until no streaks remain. Chill for at least 2 hours to set, until spoonable but soft enough to pour and spread.
Make the Hazelnut Crumb
1. Toast the hazelnuts in the oven at 160°C for 8-10 minutes until golden, then roughly chop.
2. Melt the sugar in a dry pan over medium heat until it turns a light caramel, then stir through the chopped hazelnuts and salt to coat.
3. Tip onto baking paper to cool completely, then break into small crumbs.
Assemble and Serve
1. Scatter a bed of hazelnut crumb in the base of each bowl.
2. Place a scoop of sourdough ice cream on top of the crumb.
3. Spoon the chocolate mousse over the top of the ice cream, letting it pool down the sides.
4. Finely grate the whole hazelnut over the top using a microplane.
5. Serve immediately.
