Ingredients
For 4 portions
For the chocolate soup
250g
QimiQ Sauce Base
250g
Dark chocolate (40-60 % cocoa), minced
1tsp
Honey
6g
Cocoa powder
0.5pcs
Vanilla pod(s), pulp only
1pinch(es)
Cinnamon
1g
Chilli pepper powder
For the strawberry crackers
60g
Strawberry fruit puree
20g
Glucose syrup
For the peanut ice cream
250g
QimiQ Classic
5pcs
Egg yolk(s)
40g
Sugar
250ml
Milk
0.5pcs
Vanilla pod(s), pulp only
80g
Peanut butter
120
Whipping cream 36% fat
15ml
Brandy
For the white chocolate dumplings
100g
Low fat quark [cream cheese]
50g
White chocolate, grated
20g
Brioche, crumbled
1pcs
Egg white(s)
20g
AP Flour
Preparation
- For the chocolate soup: combine the ingredients and bring to a boil. Allow to cool.
- For the strawberry crackers: mix the ingredients together well and spread onto a rubber mat. Dry in a Hold-o-mat at 120 °F for approx. 8 hours.
- For the peanut ice cream: whisk the egg yolks and sugar until fluffy. Bring the QimiQ Classic to the boil with the milk, vanilla pulp and peanut butter. Combine with the egg mixture and heat to 160 °F. Add the cream and brandy, strain and let cool. Pour into an ice cream machine and make the ice cream.
- For the white chocolate dumplings: mix the quark and brioche crumbs together and allow to chill for one hour. Form into dumplings of 2 cm diameter. Coat with egg white, flour and egg white again and simmer in boiling water for 15 seconds.
- Serve with the chocolate soup, peanut ice cream and strawberry crackers.
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