Masters of CHOCOCLATE

Rue's Chocolate & Cherries

- Rue

CHOCOLATE CRÉMEUX

■ 105g milk

■ 105g cream

■ 2 egg yolks

■ 30g sugar

■ 130g dark chocolate, callets or finely chopped

VANILLA ICE-CREAM

■ 267g milk

■ 37g egg yolks

■ 67g sugar

■ 75g cream

■ 1½ vanilla pod; split, seeds scraped

PICKLED CHERRIES

■ 100g pitted cherries

■ ½ lemon, juiced

CHERRY JAM

■ 240g pitted cherries

■ 24g sugar

■ 2 lemons, juiced

1 Pre-chill an ice-cream machine.

2 For the chocolate crémeux, heat the milk and cream in a saucepan over a medium heat until it just comes to a simmer.

3 In a separate bowl, whisk together the egg yolks and sugar until pale and well combined.

4 Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over a low heat, stirring constantly, until it thickens slightly at 82C. Do not allow to boil.

5 Remove from the heat and pour the hot custard over the dark chocolate. Allow to sit for 1-2 mins to melt the chocolate. Stir gently until smooth and glossy.

6 Pour into measuring jug and fill the cavity of 85mm silicone doughnut mould. Place in the freezer for at least 2 hours to set.

7 For the vanilla ice-cream, heat the milk with the vanilla pod and seeds in a saucepan over medium heat until it just starts to simmer.

8 In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.

9 Gradually add the hot milk to the yolk mixture, whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly at 82C.