Chocolate ‘terrine’ with banana ice cream and honeycomb recipe

Ingredients

• 600 ml milk
• 100 g toasted hazelnuts
• 6 g agar agar
• 75 g sugar
• 100 g golden syrup
• 160 g glucose
• 30 g bicarbonate soda
• 650 g sugar
• 160 ml water

• 250 ml milk
• 30 g cocoa powder
• 50 g 100% chocolate
• 6 egg yolks
• 250 ml whipping cream
• 50 g sugar

• 100 g toasted ground hazelnuts
• 30 g ground almonds
• 50 g crumble
• 800 g banana purée
• 225 g sugar
• 500 ml double cream

Hazelnut Milk Puree
1. Roast the hazelnuts and place into the cold milk, leave for 24 hours.
2. Pass the nuts out and in a clean pan place the infused milk, sugar and agar agar.
3. Bring to the boil, whisking constantly, place into a container and allow to set.
4. Once set, blitz in the blender, pass.
Honeycomb
5. Place the sugar,water, syrup and glucose in a very clean high sided pot, bring to the boil and cook to 140°C. Remove from the heat using a fork stir in the bicarbonate.
6. Quickly pour onto a silpat lined tray, allow to set. Once set, break into the desired size.
Chocolate 'Terrine'
7. Line a 20 x 15cm mould with cling film.
8. Boil 200 ml of milk and cocoa powder, meanwhile start whisking the yolks in the kitchen aid, gradually add the 50 g of sugar, whisk until light and fluffy then add the 50 ml of milk. Then add to the boiling milk and cook to 84°C; pass through chinois and then make an emulsion with the 50 g of chocolate.
9. Lightly whip the cream, then fold into the cold chocolate mix.
10. Pour into the mould, press in shards of honeycomb. Freeze.
Hazelnut Powder
11. Combine all ingredients together.
Banana Ice Cream
12. Blitz the banana and sugar in a processor, place into a bowl.
13. Gradually whisk in the cream, pass, churn and freeze.