Chocolate Raspberry Discovery
Chocolate Raspberry Discovery
Preparation time:
1 hour 10 mins (+4 hours freezing)
Cooking time:
1 hour 45 mins (+cooling)
Serves:
12

Ingredients

  • Grated chocolate, fresh raspberries and crushed salted pretzels, to serve

SORBET

  • 330g (1½ cups) caster sugar
  • 5 cups fresh raspberries
  • 1 tsp vanilla extract
  • 1 tbs lemon juice

ICE-CREAM

  • 600ml milk
  • 200g dark chocolate (70% cocoa solids), chopped
  • 6 egg yolks
  • 165g (1¼ cups) caster sugar
  • 600ml thickened cream, whipped to soft peaks

MARSHMALLOW

  • 2 tbs powdered gelatine
  • 330g (1½ cups) caster sugar
  • 1 tsp vanilla extract

MERINGUE

  • 4 egg whites, at room temperature
  • 1 pinch of salt
  • 220g (1 cup) caster sugar
  • ½ tsp vanilla extract

COULIS

  • 350g fresh raspberries
  • 6 tbs caster sugar
  • ¼ tsp salt

CHOCOLATE SPONGE

  • 8 eggs
  • 1 egg yolk
  • 165g (1¼ cups) caster sugar
  • 40g plain flour
  • 3g salt
  • 200g dark chocolate (70% cocoa solids), melted, cooled
  1. Method
  2. Notes

  1. To make sorbet, place all ingredients and 250ml (1 cup) water in a saucepan over medium heat and stir until sugar dissolves. Pass through a fine sieve into an ice-cream maker and churn until frozen.
  2. To make ice-cream, stir milk and chocolate in a heavy-based saucepan over medium heat for 5 minutes or until smooth. Remove from heat and allow to cool 10 minutes.
  3. Whisk egg yolks and sugar in a bowl until well combined, then whisking continuously, gradually add to cooled chocolate mixture and whisk gently to combine. Transfer to a clean saucepan over medium-low heat and stir continuously with a wooden spoon for 5-7 minutes or until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Fold in whipped cream. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen.
  4. Line a lamington pan with baking paper, extending paper over edges. Spread ice-cream into pan until 2cm thick. Freeze for 4 hours or until very firm.
  5. To make marshmallow, grease a 3cm-deep, 16.5cm x 26cm cake pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
  6. Sprinkle gelatine over 160ml cold water in a jug. Set aside for 5 minutes to become spongy.
  7. Stir sugar and 160ml water hot water in a saucepan over medium heat until sugar dissolves. Remove from heat and stir in gelatine mixture until smooth. Transfer to the bowl of an electric mixer.
  8. Beat on medium-high speed for 10 minutes or until mixture is thickened. Add vanilla and beat for a further 1 minute.
  9. Quickly spread into prepared pan. Smooth top and set aside at room temperature for 1 hour or until set. Lift marshmallow out of pan and cut into small squares.
  10. 10. Preheat oven to 120C and line two oven trays with baking paper.
  11. 11. To make meringue, preheat oven to 120C and line two oven trays with baking paper.
  12. 12. Using an electric mixer, whisk egg whites and salt to stiff peaks, then gradually add sugar and whisk until thick and glossy. Whisk in vanilla. Scoop 2.5cm rounds of mixture and, using another large spoon, drop onto prepared trays, leaving 3cm between each. Reduce oven to 90C and bake for 1½ hours. Turn off oven and leave meringues, with the door ajar, to cool completely.
  13. 13. To make coulis, place all ingredients with 60ml (¼ cup) water in a small saucepan over medium heat. Stir until sugar has dissolved. Using a stick blender, blend until smooth. Pass through a fine sieve. Refrigerate until cold.
  14. 14. To make sponge, using an electric mixer, whisk eggs, egg yolk and sugar until thick and creamy. Add flour, salt and chocolate. Whisk until combined.
  15. 15. Strain mixture into a syphon. Charge with two N2O cylinders, shaking after each one.
  16. 16. Spoon ⅓ cup of mixture into a microwave-safe mug. Microwave on high for 40 seconds. Cool slightly, then remove sponge from mug and tear into pieces. Repeat with clean mug and remaining mixture.
  17. 17. Remove ice-cream from pan and cut out 6cm discs.
  18. 18. Arrange sponge, meringue, marshmallow, ice-cream and sorbet on serving plates. Sprinkle over chocolate, raspberries and pretzels, then drizzle over coulis to serve.

Any remaining meringue, marshmallow and sponge will keep in separate airtight containers for up to two days.

This recipe has been tested.

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