Chocolate and hazelnut delice
Create your own fine dining experience at home with these special seasonal recipes from award-winning Winteringham Fields head chef Gareth Bartram.
This is one for people who do not like Christmas pudding; it’s very easy to make and is fantastic for a chocolate hit for all those chocoholics out there.
METHOD:
FEUILLETINE BASE
• First prepare a loose bottomed deep baking tin around 22cm, by lining it with greaseproof paper. Then melt the chocolate and the praline together over a bain marie. Once melted add the feuilletine flakes and mix until well incorporated. Push the feuilletine mixture into the bottom of the tin and spread flat. Chill this in the fridge while you make the delice mix.
DELICE FILLING
• Bring the milk and cream to the boil and pour over the chocolate. Leave to cool slightly and whisk in the egg until the mixture is smooth and glossy. Now pour the mixture over the chilled base and set in the freezer while you prepare the mirror glaze.
CHOCOLATE MIRROR GLAZE
• Once the delice is frozen then start to make the glaze. First soak the gelatine in cold water until soft. Then place everything in a saucepan and bring to a steady simmer, whisking all the time. When it has all come together and is glossy and shiny, squeeze the gelatine to remove any excess water and add to the hot chocolate glaze, whisk to incorporate. Now remove the frozen delice from its tin and place on a cooling rack set over a tray.
• Pour the warm glaze over the delice and let it drip and run all the way down the sides.
• Leave the delice to defrost to room temperature and portion into the desired size and serve with ice cream or crème fraîche.
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