Molasses cookie, chocolate ice cream, coffee, caramel and liquorice

  • Dessert
  • medium
  • 6
  • 2 hours, plus freezing time

PT2H

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Ingredients

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Molasses cookie

  • 225g of water
  • 265g of cream
  • 500g of molasses
  • 50g of cocoa powder
  • 225g of flour
  • 195g of butter, cubed
  • 14g of baking powder
  • 3 eggs

Parfait with salted caramel

  • 105g of egg yolk
  • 100g of sugar
  • 200g of cream
  • 4g of salt
  • 9g of gelatine, soaked in cold water
  • 135g of cream, semi-whipped

Caramel cream

  • 75g of sugar
  • 170g of cream
  • 60g of egg yolks
  • 100g of cream, semi-whipped

Kahlúa and liquorice air

  • 2.5g of sucrose ester
  • 150g of water
  • 75g of Kahlúa
  • 20g of liquorice paste

Tapioca and cocoa wafer

  • 175g of water
  • 25g of cocoa powder
  • 40g of sugar
  • 45g of tapioca flour

Chocolate and coffee ice cream

Cocoa crumble

1
Preheat the oven to 165°C/gas mark 3
2
To make the molasses biscuit, bring the water and molasses to the boil with the cocoa powder
3
Pour onto the flour and add the cubed butter. Mix well, add the baking powder and add the eggs one-by-one. Keep mixing with a hand blender until well-combined
  • 225g of flour
  • 195g of butter, cubed
  • 14g of baking powder
  • 3 eggs
4
Spread onto a tray to a thickness of 1cm and bake for 20 minutes. Remove from the oven and allow to cool
5
To make the parfait, mix together the egg yolks with 25g of the sugar and whisk until doubled in size
6
Place the rest of the sugar in a saucepan and heat to 220°C. Add the cream, bring to a simmer then mix in the egg mix and salt. Bring to 82°C, stir in the gelatine then pass through a fine sieve and leave to cool
  • 200g of cream
  • 4g of salt
  • 9g of gelatine, soaked in cold water
  • 75g of sugar
7
Fold through the semi-whipped cream. Spread this mixture over the molasses biscuit and transfer to the freezer to set. Once set cut into 5cmx5cm portions
  • 135g of cream, semi-whipped
8
For the caramel cream, heat 50g of the sugar to 215°C then add the cream and bring to a simmer
  • 170g of cream
  • 50g of sugar
9
Whisk together the rest of the sugar with the egg yolks and mix with the caramel. Bring to 82°C then pass through a fine sieve and leave to cool. Fold through the semi-whipped cream
  • 60g of egg yolks
  • 100g of cream, semi-whipped
  • 25g of sugar
10
To make the Kahlúa and liquorice air, blend all of the ingredients together until well-combined
  • 2.5g of sucrose ester
  • 150g of water
  • 75g of Kahlúa
  • 20g of liquorice paste
11
Preheat the oven to 120°C/gas mark 1/2
12
To make the wafer, bring all of the ingredients to the boil in a Thermomix at 100°C (setting 4). Spread on a greaseproof paper-lined baking tray and bake in the oven for 1 hour
  • 175g of water
  • 25g of cocoa powder
  • 45g of tapioca flour
  • 40g of sugar
13
For the ice cream, bring 200g of the milk to the boil. Add the coffee, cocoa and sugar
14
Pour the mixture onto the chocolate and continue to mix with the other ingredients adding the stabiliser once the mixture is cold. Stir until creamy and place in the freezer
  • 50g of stabiliser
  • 60g of cream
  • 125g of 70% dark chocolate
  • 80g of molasses
  • 400g of skimmed milk
15
Preheat the oven to 140°C/gas mark 1
16
Combine all of the ingredients for the cocoa crumble in a bowl to create a dough. Roll out and bake on a tray for 15 minutes. Once baked, remove from the oven and crumble into pieces
17
To serve, place the molasses cookie on the side of the plate, add the caramel cream to the side with the ice cream, the wafer and liquorice air
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