Ice Cream Sandwich with Toblerone Ice Cream and Orange Sugar Tuile

Step 2

Preheat the oven to 180°C fan forced. Prechill ice cream machine.

Step 3

For the Toblerone Parfait, bring a medium saucepan of water to a simmer. Place Toblerone into a heatproof bowl and place over a simmering water, ensuring base of bowl doesn’t touch the water. Stir until melted then remove the bowl and set aside.

Step 4

Meanwhile, place eggs and sugar into a heatproof bowl and place over a saucepan of simmering water, ensuring base of bowl doesn’t touch the water. Whisk, ideally with an electric whisk, for 8 - 10 minutes until thick, pale and doubled in size.

Step 5

Gradually add melted chocolate to the egg mixture and whisk for 2 minutes or until fully incorporated. Set aside to cool slightly.

Step 6

In a separate bowl, whisk the cream to stiff peaks. Gently fold the cream into the chocolate mixture, ensuring it is fully incorporated and no lumps remain. Season lightly with salt. Pour the mixture into four 10cm springform tins place in the freezer to set.

Step 7

For the Shortbread Biscuit Base, sift flour into a mixing bowl, add sugar and salt and mix to combine. Add butter and gently mix until just combined, taking care not to overmix.

Step 8

Place the dough between two sheets of baking paper and roll out mixture to a 5mm thickness. Place into the fridge to chill for 10 minutes.

Step 9

Place onto a tray, remove the top sheet of paper and bake until lightly browned, about 15-20 minutes. Remove from the oven and set aside to cool. Break into small crumbs.

Step 10

Remove from the oven and place onto a wire rack. While still warm, use a 10cm ring cutter to cut 4 biscuits from the shortbread. Alternatively, crumble biscuit into coarse crumbs. Set aside cool completely.

Step 11

For the Orange Sugar Tuille, place juice and sugar into a heavy based saucepan. Mix to dissolve then place over a medium high heat. Cook until sugar melts, juice evaporates and mixture is golden. Quickly spread in a thin layer over a silicone mat. Set aside for 2 minutes and then place into the fridge for a further 3 minutes until completely cooled.

Step 12

Remove from the fridge and place pieces into a small food processor and process to a fine powder.

Step 13

Line a baking tray with baking paper. Use a small conical sieve and the same 10cm ring cutter (as a template), dust a solid but thin 1mm layer of tuile powder inside the ring cutter. Repeat another 3 times. Remove the cutter and place into the oven to cook until melted, about 2 - 3 minutes. Set aside to cool then store in an airtight container until needed.

Step 14

To assemble, place biscuit in the centre of each plate. Unmould the parfaits and place on top. Grate orange zest over the top of each parfait. Using a palate knife, carefully place the sugar tuile on top. Sprinkle with a touch of salt and serve immediately.