Ingredients
Servings
Serves 4
- For the Cinnamon Sponge:
- 100 g self raising flour
- 100 g butter (softened)
- 2 eggs (beaten)
- 50 g golden caster sugar + 50g soft brown sugar
- 1 tsp Schwartz ® Cinnamon Sticks
- 1 tbsp of good rum
- For the Chocolate Ice cream:
- 340 g plain chocolate (chopped)
- 570 milk
- 1 egg
- 1 egg yolk
- 55 g caster sugar
- 570 whipping cream
- 1 tsp vanilla essence
- For the Hazelnut Amaretti biscuit:
- 125 g roasted peeled ground hazelnuts
- 125 g caster sugar
- 2 egg whites (lightly whisked)
- 1/2 tsp vanilla essence
- 1/2 tsp Schwartz for Chef cinnamon powder
- 3 tbsp cocoa powder
- For the Crouquant, hazelnut sheets:
- 125 g granulated sugar
- 100 g liquid glucose
- 100 g hazelnut (peeled & roasted)
- 2 tbsp water
- For the Coffee Gel:
- 100 good espresso coffee
- 25 g sugar
- 5 g ultratex
- For the Cinnamon and rum syrup:
- 100 water
- 50 g sugar
- 50 rum
- 1 tsp Schwartz ® Ground Cinnamon
- For the Praline cream chantilly:
- 200 double cream
- 1 tbsp icing sugar
- 1 tbsp praline paste
Procedure
- For the Sponge:
- Cream the butter and sugars
- For the Ice Cream:
- Dissolve the chocolate in the milk over a low heat.
- For the Hazelnut Amaretti biscuits:
- Mix all the dry ingredients together
- For the Crouquant, hazelnut sheets:
- Boil sugar, glucose and water(175*C) to make a caramel
- For the Coffee Gel:
- Boil coffee and sugar , reduce by half to form a syrup
- For the Cinnamon and rum syrup:
- Place all the ingredients in a pan and reduce to a syrup.
- For the Praline cream chantilly:
- Whisk all the ingredients together to form stiff peaks and refrigerate.
- To Serve:
- Recipe type: Bread or Cakes
