Emerald Irish Sea Salt Ice Cream with maple donut croutes and roasted white chocolate (Serves 4)
The velvety Emerald Sea Salt ice-cream will work well with the crisp sweetness of the fried/baked donut pieces, salt and maple syrup are a great combination. The roasted chocolate is a cool “cheffy” technique that will form the base of the dish for the scoop of ice cream on top.
Ingredients:
- 4 Large scoops of Emerald Sea Salt Ice-Cream
- 350g of white chocolate
- 1 plain donut
- 100 mls of maple syrup
- 50 mls of maple syrup for garnish.
Method:
To make the roasted white chocolate, Preheat the oven to 120°C
Spread the white chocolate out on a baking tray lined with greaseproof paper and roast in the oven for 1 hour, stirring every 20 minutes. Allow the chocolate to cool then place in the freezer until completely frozen.
Once frozen, blitz the chocolate to form a fine crumble texture and return to the freezer until needed.
To make the maple croutes, pre-heat the oven to 160C. Finley dice the donut and bake on a tray until golden and crisp. Remove from the oven then toss the croutes in maple syrup.
To serve, place the chocolate on the plate, followed by a large scoop of Emerald Irish Sea Salt Ice-Cream. Sprinkle the croutes around the plate followed by a drizzle of the maple syrup.
