in

Speculoos Ice Cream, Citrus Compote and Chocolate Bread

5 from 5 votes
Prep Time 1 hour 10 minutes
Cook Time 1 hour
Rest Time 1 hour
Total Time 3 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 355 kcal

Ingredients
 

For the chocolate bread:

  • 250 g Butter
  • 250 g Sugar
  • 250 g Grated block chocolate
  • 250 g Grated almonds
  • 100 g Flour
  • 5 Pc. Eggs (M)
  • 600 g Dark glaze

For the citrus compote:

  • 1 Pc. Filleted orange
  • 1 Pc. Filleted lemon
  • 1 Pc. Filleted lime
  • 150 g Sugar
  • 500 ml Orange juice
  • 1 Pc. Cinnamon stick
  • 0,5 Pc. Vanilla pod
  • 4 Pc. Toasted cardamom pods
  • 4 Pc. Cloves
  • 1 tbsp Starch

For the chocolate grid:

  • 150 g Dark glaze

For the speculoos ice cream:

  • 4 Pc. Egg yolk
  • 80 g Sugar
  • 1 tbsp Vanilla sugar
  • 100 ml Apple juice
  • 200 g Speculaas
  • 400 ml Cream
  • 1 pinch Cinnamon

Instructions
 

Chocolate bread:

  • For the chocolate bread, grate the block chocolate finely.
  • Mix the butter with the sugar and add the eggs. Add the flour and mix into a uniform dough.
  • Mix the grated block chocolate and the grated almonds with the mixture.
  • Smooth out in a square shape (approx. 35cm x 25cm) and bake at 180 degrees Celsius (top and bottom heat) for about 35 minutes on the middle rack.
  • Let the chocolate bread cool down, cut into square pieces of the same size and completely cover with the dark icing, except for the underside.

Citrus compote:

  • For the citrus fruit compote, caramelize the sugar until golden brown and deglaze with orange juice. Add the spices (cinnamon stick, cardamom pods and cloves) and reduce by half.
  • Pass the stock and set with the starch. Mix the citrus fruits (orange, lemon and / or lime) with the sauce.

Chocolate grid:

  • For the chocolate lattice, liquefy the dark icing in a water bath or in the microwave.
  • Use a spoon to spread the dark icing on a wrapping paper as desired to form small but sturdy grids. Leave to cool for about 1 hour and then carefully remove from the baking paper.

Speculoos ice cream:

  • For the speculoos ice cream, stir the egg yolks and sugar until frothy. Add the cinnamon, cream and apple juice.
  • Finely grind the speculoos and fold into the mass. The whole thing then goes into the ice machine for about 25 minutes.
  • To serve, place the speculoos ice cream in a small bowl, drape the chocolate lattice on top and arrange on a plate next to the citrus fruit compote and the chocolate bread.

Nutrition

Serving: 100gCalories: 355kcalCarbohydrates: 34.6gProtein: 4.2gFat: 22.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Mixed Mushroom and Chicken Liver Pan

Saddle of Venison with Celery, Potato Gratin, Port Wine Jus