Chocolate macadamia nut timbale with Nova Scotia berries and lemon verbena ice cream
Preparation time is 30 minutes.
Ease of preparation is moderate.
Heat oven to 350ºF.
Yield: 6 servings
Chef makes his own ice cream at the restaurant. For this recipe we thought we’d save you the step and suggest a good store bought lemon (or any citrus flavour) ice cream.
Ingredients
Timbale:
- 3 ounces macadamia nuts, toasted
- ¾ cup unsalted butter, soft
- 1 cup sugar
- ¼ cup flour
- 4 eggs
- ¼ cup unsweetened cocoa powder, sifted
Ganche:
- 1 litre whipping cream
- 1 ¼ kilogram chocolate
- 1 splash of brandy, cognac or other liqueur of your choice
Berries:
- ½ cup each gooseberries, blackberries, raspberries, red currants, black grapes
Lemon Syrup:
- ½ cup sugar
- ½ cup water
- 1/3 cup lemon juice
- citrus ice cream
- mint sprigs & tuile for garnish
Directions
Timbale:
Grind half of the nuts and coarsely chop the remaining half. In a large mixing bowl, cream the butter, sugar, flour and ground nuts. Add the eggs one at a time, mixing well after each addition. Add the cocoa and stir until fully incorporated. Place 6 buttered ring moulds on the sheet pan. Fill the moulds 2/3 full with the batter and sprinkle with the remaining nuts. Bake at 350F for 15-20 minutes. Set aside to cool.
Ganache:
Over a bain-marie, heat the cream and add chopped chocolate and whisk till incorporated. Add the liqueur and turn the heat off, leaving the mix in the cool.
Berries & Lemon syrup:
In a medium saucepan, combine the sugar, water and lemon juice and bring to a gentle simmer over medium high heat until the sugar has dissolved. Turn the heat off and add the berries.
Assembly:
Place 1/6th of the berries the center of the plate. Place one of the macadamia nut timbales on top. Pour the ganache over top and add a scoop of ice cream
Garnish with a fresh mint sprig and a store bought tuile.