Sweets | Home Cooked Heston

CHOCOLATE SHIRAZ DRY ICE, ICE CREAM

I have been meaning to remake this for some time now but every time I remember to make it, its winter. This time as luck would have it, I remembered just before Christmas last year so I gave it a crack. Below is the recipe on how to make the flavoured cream. Click on the link at the bottom of the Method to see how to turn that into ice cream using dry ice.

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INGREDIENTS

1 Bottle of Shiraz (I Used Vasse Felix Shiraz)
150g Dark Chocolate (70% or close too, I Used Sue Lewis)
¾ Cups of Brown Sugar
2 Cups of Pouring Cream
1 Vanilla Bean
4 Egg Yolks
1 Cup Full Cream Milk

METHOD

1. Pour the whole bottle of wine into a large sauce pan. Simmer over a medium heat until the wine has reduced to 1 cup of liquid. (This can take a while.) Set aside to cool.

Red Wine Reducing!

2. Whisk together the brown sugar, cream and milk in a medium sauce pan. Cut the vanilla bean in half and scrape out all the seeds, add them to the saucepan along with the emptied vanilla bean. Cook this over a medium heat making sure you stir constantly, until the mixture begins to steam but not boil.

Ice Cream Mixture

3. Meanwhile, in a stand mixer, whisk egg yolks until they become thick and pale. Remove the empty vanilla bean pod from the cream and then very slowly pour the mixture into the egg yolks whilst still whisking the mixture.

Whisking

4. Return the combined mixture to the stove in a cleaned sauce pan and place back over a medium heat. Stir constantly until the mixture starts to thicken. It should be thick enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl.

Sue Lewis Chocolate

5.Tip the chocolate pieces into the warm mixture and whisky to combined and the chocolate has fully melted.

Completed Mixture Ready to Turn into Ice Cream

6. Stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool.

7.Next you can either pour the mixture into your ice cream churner or click on the link below to see how its done with Dry Ice. Follow from step 2 in method! Enjoy

Dry Ice, Ice Cream Method

Chocolate Shiraz Ice Cream

GIN & TONIC TART

This delightful recipe popped up on the front cover of Delicious Magazine and as I was having some friends over for dinner what a perfect excuse to make boozy desert. This recipe so easy to make and I was even able to make it lactose free which for me made this recipe a must make dessert!

INGREDIENTS

Custard

295g Caster Sugar

8 eggs, Plus 4 Egg Yolks

250g Unsalted Butter, Chopped

Finely Grated Zest and Juice of 3 Lemons and 1 Lime, Plus 1 Extra Thinly Sliced Lime to Serve

2 tsp Juniper Berries

2 Titanium-Strength Gelatine Leaves

Almond Shortcrust

50g Almond Meal

185g Plain Flour

40g Pure Icing Sugar

125g Chilled Unsalted Butter, Chopped

1 egg, Plus 1 Egg Yolk

1 tsp Vanilla Bean Paste

1-2 tbs Tonic Water, Chilled

Candied Lemon

330g Caster Sugar

250ml Tonic Water, Chilled

2 Lemons, Thinly Sliced

60ml Gin

METHOD

1. To make the curd, place sugar, eggs and egg yolks, butter, lemon and lime zest and juice, and juniper berries in a large heatproof bowl. Whisk to combine. Place over a saucepan of gently simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 6-8 minutes until thickened.

2. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes to soften. Remove curd from heat, squeeze excess water from the gelatine and add the leaves to the bowl, whisking to combine. Strain into a clean bowl, discarding solids. Cover the surface with plastic wrap and chill for 2 hours or until thickened.

Step 2

3. Meanwhile, preheat oven to 180°C. Grease and line the base of a 22cm springform cake pan with baking paper. For the almond shortcrust, place the almond meal, flour, sugar and butter in a food processor and whiz until a rough crumb. With the motor running, add the egg yolk and vanilla, then add the tonic water, a little at a time, until pastry comes together. Press dough into the lined cake pan to create a 3mm thick base and sides about 3mm thick. Chill for 30 minutes. Trim the sides of the tart to a straight edge, about 3.5cm deep. Using a fork, prick holes in the bottom of the tart. Line the tart with baking paper and fill with pastry weights. Bake for 20 minutes, then remove pastry weights and baking paper. Beat remaining egg and brush over tart. Return tart to oven for a further 10 minutes or until golden and cooked through. Set aside until cool, then remove from pan. Spread thickened curd into the tart case and chill for 4 hours or until firm.

4. Meanwhile, for candied lemon, place sugar and tonic water in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and add lemon. Cook, stirring occasionally, for 40 minutes or until soft, then remove the lemon and spread evenly over a wire rack to cool. Cool syrup slightly, then add the gin and cool completely. Don’t Candy Lime like I did as they go brown ha!