Malted chocolate tart, vanilla ice cream & pear.
Base:
250g egg white
300g sugar
200g egg yolk
60g cocoa powder
60g ground almonds
Filling:
600ml milk
600ml cream
200g malt extract
200g egg yolk
700g 70% dark chocolate
Vanilla ice cream:
800ml milk
150ml cream
200g yolk
225g caster sugar
2 vanilla pods/seeds
Pear:
4 pears
2 tbl fructose
Whisk the egg whites until peaked, add the sugar whilst still whisking then add the yolks. Fold in the almonds and cocoa. Spread on to grease proof paper and bake in a pre heated oven at 180*c for 15 minutes. It will rise like a souffle and sink again, this is totally normal.
Heat the malt, milk & cream to a simmer, anglaise with the yolks to 84*c then pass through a sieve. Cool to 50*c then blend with the chocolate using a hand blender. Pour on top of the base and leave to chill in the fridge. Cut with a warm knife when needed as to retain the fresh look as it dries out quickly if pre cut.
Heat the milk, cream & vanilla to a simmer, then angliase the yolks & sugar with the milk to 82*c, pass and churn.
Peel the pear and sprinkle with the fructose, heat slowly in a pan until soft and pale then puree.
As you can see I've just put a little pear caramel on the plate, added the tart, a little pear puree and a rocher of vanilla ice cream. You can play about with it as much as possible but I've kept it very simple.
