Speculoos Ice Cream, Citrus Compote and Chocolate Bread

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Speculoos Ice Cream, Citrus Compote and Chocolate Bread

The perfect speculoos ice cream, citrus compote and chocolate bread recipe with a picture and simple step-by-step instructions.

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 Strength

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 Spekulatius
  • 400 ml Cream
  • 1 pinch Cinnamon

Chocolate bread:

  1. For the chocolate bread, grate the block chocolate finely.
  2. Mix the butter with the sugar and add the eggs. Add the flour and mix into a uniform dough.
  3. Mix the grated block chocolate and the grated almonds with the mixture.
  4. 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.
  5. 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:

  1. 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.
  2. Pass the stock and set with the starch. Mix the citrus fruits (orange, lemon and / or lime) with the sauce.

Chocolate grid:

  1. For the chocolate lattice, liquefy the dark icing in a water bath or in the microwave.
  2. 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:

  1. For the speculoos ice cream, stir the egg yolks and sugar until frothy. Add the cinnamon, cream and apple juice.
  2. Finely grind the speculoos and fold into the mass. The whole thing then goes into the ice machine for about 25 minutes.
  3. 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.
speculoos ice cream, citrus compote and chocolate bread

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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.

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