Tuesday, 17 May 2011

Triple Chocolate Neapolitan

This made all the woman in my house go a bit weird and make nom nom hmmm noises. The rate with which this disappeared suggests that it's actually quite good.

As I'm no pudding expert I used this recipe straight from Olive Magazine and is now available on BBC Good Food 

There are some things to be wary of if you're going to attempt this
  • You'll need a mixer, not essential but its knackering if you haven't
  • Don't over whip your cream otherwise it wont mix properly with the egg whites and the Ice Cream will have a weird texture
  • The Recipe suggests you fold the melted chocolate into the creamy egg mix, I tried this but it made the chocolate harden so and left bits in it. So instead I very very gently used a whisk to combine the two.
  • Oh and make sure you get first go otherwise you might not get any, especially if there are women about.

Other than the method changes above I haven't really tried anything else yet accept adding some Vanilla Tuiles which went quite well

Oh and a learning opportunity for me here, the method for mixing the egg whites with the sugar is like making an Italian Meringue apparently and not something I'd done before

Serves about 8 
or 2 Choc crazed females

flavourless oil such as groundnut oil or vegetable oil, for the tin
175g golden caster sugar
2 egg whites
600ml pot double cream
100g white chocolate
100g milk chocolate
100g 70% dark chocolate

Lightly oil then line a 900g loaf tin (I used a plastic Sandwich Box) with a double layer of clingfilm, leaving overhanging edges. Put the caster sugar in a pan with 4 tbsp water and heat gently until the sugar has completely dissolved, then boil for 2 minutes.
Whisk the egg whites to firm peaks in a large bowl. When the syrup has boiled for 2 minutes, carefully pour it into the egg whites a little at a time, with the beaters still running. Whisk until it has all been mixed in. Beat for 2 minutes to cool. Softly whip the cream in another bowl. Fold the cream into the egg whites, then divide the mix into three.
Melt each type of chocolate separately and leave until cooled but still liquid. Mix each into a different bowl of the base mix so you have dark, milk and white chocolate mixes.
Tip the dark mix into the lined tin,level it, then freeze for 45 minutes until just firm. Keep the other mixes chilled in the fridge until you need them.
Spoon the milk chocolate mix over the dark chocolate, then level and freeze for another 45 minutes or until just firm.
Finish with the white chocolate layer and cover with clingfilm.

Freeze for at least 6 hours or overnight before serving. Give it 20 minutes out of the freezer to soften a little before turning out to slice.

Take how much you want, issue the ladies with spoons and stand well back

1 comment:

  1. This looks lovely. Sounds pretty good too! I can see why it all got eaten up so quickly.