Gary Hunter has created these recipes; each month his favourite will be featured for you to try. Gary is Head of Culinary Arts and in charge of all the full-time, part-time, and one-day Chef courses at the School of Hospitality & Catering. Gary takes an executive chef role in managing food production and service for The Vincent Brasserie and The Escoffier Room, as well as the numerous production and teaching kitchens at the Vincent Square Centre.

Raspberry Ice Cream With a Bittersweet Chocolate Fondant Cake and Candied Walnuts
(for 20 portions)



Ingredients:

Chocolate Fondant.
8 Whole Eggs
8 Egg Yolks
220 g Caster Sugar
400 g Dark Bitter Couverture
300 g Unsalted Butter
120 g Soft Flour
Vanilla

Candied Walnuts.
225 g Walnut Halves, toasted and skin removed.
50 g Brown Sugar
A little salt.

Walnut Syrup.
350 ml Sweet White Wine.
350 ml Water
500 g Granulated Sugar
500 g Walnuts, toasted and skin removed

Raspberry Ice Cream.
750 g Raspberry Purée (passed through a sieve)
560 g Double Cream
180 g Caster Sugar

White Chocolate and Walnut Square.
450 g White Chocolate
575 ml Whipped Cream
2 leaves Gelatine
Malibu
50 g Walnut Nougatine

Method:

Fondant
• Preheat the oven to 350ºf. Grease 20 individual moulds.
• Combine the eggs and sugar in a mixing bowl with the vanilla.
• Whip until double in volume.
• Combine the melted chocolate and butter. Fold into the egg mixture. Fold in the flour. Pipe into the moulds just up to half way and chill for a while.
• Bake for about 15 minutes. Rest for a minute after baking.

Walnuts
• Preheat the oven to 250ºf.
• Toss the walnuts with just enough warm water to make the nuts slightly sticky. Add the brown sugar and salt to taste. Return to the oven and bake for 30 minutes. Cool.
• The walnuts should be totally dry and crunchy after cooling. If not, return to the oven and bake longer. Store tightly covered.

Walnut Syrup
• Bring the wine to the boil in a sauce pan and skim off any foam.
• Add the water and sugar. Return to the boil.
• Add the walnuts, reduce over a low heat by two-thirds until thickened.

Ice Cream
• Mix all the ingredients together and churn in an ice cream machine. Reserve in a freezer until required for service.

White Chocolate Square
• Melt the white chocolate. Warm the softened gelatine with the alcohol to melt.
• Combine the whipped cream with the chocolate and the warmed alcohol, mix well.
• Deposit into a tray mould lined with a base of Walnut Genoise.
• Set in a refrigerator for 1 hour.
• Demould and cut into small even squares. Arrange on a tray apart from each other and place in a freezer to chill down completely.
• Spray with a white chocolate/cocoa butter mixture over each square to give a velvet effect.
• Leave in the refrigerator for service.

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