Name: Praline bread pudding with bitter chocolate sorbet
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: Bitter chocolate sorbet; 200 millilitre milk; 200 gram dutch-process cocoa, sieved; 120 gram dark chocolate (70% cocoa solids), finely chopped; 120 gram caster sugar; 60 gram liquid glucose; 400 millilitre water; Praline mousse; 330 gram (1 1/2 cups) caster sugar; 50 millilitre water; 200 gram roasted hazelnuts, roughly chopped; 50 millilitre hazelnut oil or almond oil; 80 gram milk chocolate, finely chopped; 80 gram dark chocolate (around 56% cocoa solids), finely chopped; 60 millilitre hazelnut liqueur; 375 millilitre (1 1/2 cups) cream; Bread pudding; 500 millilitre (2 cups) cream; 250 millilitre (1 cup) milk; 2 teaspoon vanilla extract; 5 egg yolks; 1 egg; 100 gram caster sugar; 12 thick slices soft white bread; 80 gram dark chocolate (70% cocoa solids), coarsely chopped; demerara sugar and icing sugar, for dusting

Ingredients

Bitter chocolate sorbet

200 millilitre milk

200 gram dutch-process cocoa, sieved

120 gram dark chocolate (70% cocoa solids), finely chopped

120 gram caster sugar

60 gram liquid glucose

400 millilitre water

Praline mousse

330 gram (1 1/2 cups) caster sugar

50 millilitre water

200 gram roasted hazelnuts, roughly chopped

50 millilitre hazelnut oil or almond oil

80 gram milk chocolate, finely chopped

80 gram dark chocolate (around 56% cocoa solids), finely chopped

60 millilitre hazelnut liqueur

375 millilitre (1 1/2 cups) cream

Bread pudding

500 millilitre (2 cups) cream

250 millilitre (1 cup) milk

2 teaspoon vanilla extract

5 egg yolks

1 egg

100 gram caster sugar

12 thick slices soft white bread

80 gram dark chocolate (70% cocoa solids), coarsely chopped

demerara sugar and icing sugar, for dusting

Method

Bitter chocolate sorbet

1.Stir ingredients in a saucepan over medium-high heat until melted and smooth, then bring to the boil.

2.Remove from heat, cool to room temperature, then refrigerate to chill. Churn in an ice cream machine, then freeze until required. Makes about 1 litre.

Praline mousse

3.For praline mousse, stir sugar and water in a saucepan over medium-high heat until sugar dissolves.

4.Bring to the boil and cook without stirring, brushing down sides of pan with a wet pastry brush if sugar crystals start to form, until a dark caramel (4-5 minutes).

5.Remove from heat, add hazelnuts and stir quickly to combine, then tip out onto an oiled baking tray and set aside until it sets hard (30-40 minutes).

6.Break into shards, then process two-thirds of the praline in a food processor with oil until a paste forms (store remaining praline in an airtight container and use when serving).

7.Combine praline paste in a bowl with both milk and dark chocolate.

8.Bring liqueur and half the cream to the boil in a saucepan over medium-high heat, then pour into chocolate mixture and stir until smooth and combined.

9.Whisk remaining cream in a separate bowl to soft peaks, then fold into praline mixture and refrigerate until firm (2-3 hours); this can be done two or three days ahead.

Bread pudding

10.To assemble pudding, preheat oven to 150°C.

11.Bring cream, milk and vanilla to a simmer in a pan over medium-high heat. Whisk yolks, egg and sugar in a bowl to combine, pour in cream mixture, whisk to combine and set aside.

12.Spread half the bread slices with a little praline mousse, then sandwich with remaining slices of bread.

13.Cut into triangles, then layer in a 2-litre ovenproof dish, scattering with dark chocolate as you go.

14.Pour cream mixture over bread, allow to soak for 15 minutes, then scatter some of the praline shards over and a little demerara sugar and bake until golden and set (45-50 minutes).

15.Stand for 15 minutes, then dust with icing sugar and serve warm with chocolate sorbet and extra praline shards.

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Ingredients

Method

Bitter chocolate sorbet

Praline mousse

Bread pudding

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