Molasses cookie, chocolate ice cream, coffee, caramel and liquorice by Mauro Uliassi - Print Recipe

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

225g of water
500g of molasses
50g of 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

105g of egg yolk
25g of sugar

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

200g of skimmed milk
25g of cocoa powder
15g of coffee granules
70g of dark brown 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

25g of cocoa powder
60g of butter
80g of flour
1g of smoked salt
55g of sugar

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

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

Ingredients

Molasses cookie

Parfait with salted caramel

Caramel cream

Kahlúa and liquorice air

Tapioca and cocoa wafer

Chocolate and coffee ice cream

Cocoa crumble

Method