CHOCOLATE ICE CREAM SPHERE ENCASED IN DARK CHOCOLATE WITH VANILLA BEAN SHORTBREAD

Methods and Directions

• Heat cream. Add sugar and bring to the boil.
• Add some cream to yolks and mix.
• Fold all ingredients into the cream and slowly stir and thicken on stove.
• Take off heat, add in chocolate buttons and place in fridge to cool.
• Place mix in ice-cream maker. Churn and freeze.

• Roll chocolate ice-cream through dark chocolate buds and place in freezer till needed.

• In a bowl, combine flour and sugar. Add butter and, with your fingers, rub into the flour mixture until well combined. Stir in egg yolks until dough holds together.
• Alternately you can blend flour, sugar, and butter in a food processor until mixture resembles fine crumbs; add yolks and vanilla paste and whirl until dough holds together.
• With your hands, press dough firmly into a smooth ball, kneading a bit to help bind the dough. (At this point, you may wrap the dough airtight and refrigerate up to 1 week. Bring it back to room temperature before using.)
• Use the dough and make it into sticks by rolling by hand to desired length.
• Bake in a 150°C oven uncovered, until lightly browned, for 8 to 10 minutes.
• Set aside to cool.