Our chocolate ice cream has three different types of chocolate - chocolate brownie pieces, chocolate sauce and of course, chocolate ice cream!
Pear, Burnt Honey and Fennel Seed Galette 3 Beurre bosc pears ¼ cup verjuice 80g butter ¼ cup honey 1 tsp fennel seeds, lightly crushed in mortar and pestle 1 tbsp demerara sugar Sea salt Harry’s Ice Cream Co. Salted Caramel Fudge ice cream, to serve FILLING 45g butter 1 egg 50g almond meal 25g plain flour PASTRY 300g plain flour with a good pinch of salt added 225g butter, cold, cut into 1cm squares 85ml very cold water 2 tsp lemon juice Begin by making the pastry. Add butter and flour to a large bowl and use your fingers to rub the butter into the flour until it resembles coarse breadcrumbs (you can also do this in stand mixer on low speed with a beater attachment). Pour in the cold water and lemon juice and mix until just combined (be careful not to overmix or the pastry will not be light and flaky). Roll dough into a ball, wrap in plastic wrap and refrigerate for 30 mins to rest. Meanwhile, to make the pears, cut pears in half lengthways. Place the flat surface onto the bench, use a small, sharp knife to make numerous vertical cuts down the length of the pear but leaving the base (stalk end) attached so you can fan out the pear slices. Repeat with remaining pear halves. Heat butter, honey and fennel seeds with a pinch of salt in a large frypan over low heat until butter has melted and the mixture becomes golden and foamy. Turn off the heat, place pears on top and spoon the sauce over the pears to coat. Preheat oven to 200ºC (180ºC fan). Line a large baking tray with baking paper. Roll the dough out to a large circle about 25cm in diameter. Transfer to the prepared tray. To make the filling, combine all ingredients in a food processor and blend until a smooth paste. Spread the filling paste over the dough, leaving a 2cm border around the edges. Arrange pears on top and spoon over some of the honey sauce. Fold in the borders of the pastry using your fingers to roughly press together the pastry so that it stays together. Sprinkle demerara sugar oven the top and bake for 30-35 mins until the pastry is flaky and golden. Serve with Harry’s Ice Cream Co. Salted Caramel Fudge ice cream. ... See more
Sunday nights are for treating yourself.
Monday calls for coffee.
It's never too cold for ice cream.