Salted Caramel, chocolate and Ice cream parfait

      

       

    

                                                                                 

This can be served alone, with another batch of toffee sauce (double the recipe) and with raspberries to cut through the sweetness if you like! DELICIOUS!! 

Ingredients:

• 200g 70% dark chocolate, broken into small pieces
• Salted caramel sauce:
• 8oz soft light brown sugar
• 110 g (4oz) butter
• 300ml (1/2 pint) double cream
• 1tsp rock salt
• Ice cream:
• 1 vamilla pod or 2 tsp vanilla bean paste
• 500ml double cream
• 6 large egg yolks
• 150g caster sugar

• Salted caramel sauce: measure all sauce ingredients into a pan and heat, stirring until smooth. Let it boil for a coupl of mins until it thickens to a pouring sauce consistency. Add the salt, set aside to cool, then chill in the fridge until needed.

• Chocolate shards: Melt the chocolate in a microwavable dish on low or over a bain marie. Cover a surface with cling film and spread the melted chocolate thinly over the cling film. Once it has dried cut into long shards and set aside.

• Ice cream: Halve the vanilla pod lengthways (if using) and scrape out the seeds. Add seeds and pod to a large heavy-based pan with cream and milk (or add vanilla bean paste instead). Heat until bubbles appear around the edge. Remove pod (if used). Meanwhile, beat yolks and sugar in a large bowl until pale. Gradually mix in hot cream mixture. Return to the pan. Cook over low-medium heat, stirring, until the custard thickens to coat the back of a spoon (do not overheat or it will scramble).Pour into a bowl, cover with clingfilm and cool.  

Assembly:

Prep a 1 litre terrine mould by covering with cling flim a couple of times and then line with a sheet of baking parchment. When ice cream and butterscotch are completely cold assemble the parfair. Pour 1/3 chilled ice cream into mould, cover with chocolate pieces and top with 1/3 toffee sauce. Repeat the layering twice more until terrine filled. Cover with more clingfilm and transfer to freezer overnight.

To serve, turn parfait out of mould and cut into thick slices using a hot,thin knife. Serve alone, with some toffee sauce along side or with raspberries. 

(( For strawberry ice cream. Cook 600g chopped strawberries with 2tbsp strawberry jam in a pan over a medium heat until mushy. Whizz until smooth; cool. Stir into cooled custard, then strain the custard through a fine sieve and discard the strawberry seeds. Stir mixture a few times as freezes))