Ricotta, pistachio and chocolate ice cream sandwich

Ricotta, pistachio and chocolate ice cream sandwich

By
From
Spring
Makes
20-25
Photographer
Andy Sewell

The idea for the Salon at Spring came from a desire to have ‘a little bar of treats’, with a short menu that would offer something quite different from the main restaurant. To me, this is almost the perfect sweet treat.

Ingredients

Quantity Ingredient

For the sponge

Quantity Ingredient
70g unsalted butter, melted and cooled, plus extra to grease
190g plain flour, plus extra to dust
6 organic free-range eggs
150g golden caster sugar
1/2 teaspoon vanilla extract
1 teaspoon orange flower water

For the ice cream

Quantity Ingredient
300g mild-flavoured honey, (I like orange blossom)
500ml milk
1 vanilla pod, split in half lengthways
4 organic free-range medium egg yolks
80g golden caster sugar
1 orange, finely grated zest
1 tablespoon orange flower water
450g ricotta
100g good quality dark chocolate, finely chopped
50g shelled pistachio nuts, skinned and finely chopped
50g candied peel, finely chopped

Method

  1. First make the ice cream. Bring the honey to the boil in a medium saucepan and cook for 3–4 minutes until it starts to caramelise. Remove from the heat and allow to cool slightly, then carefully pour in the milk, stirring. Add the vanilla pod (with seeds), return to the heat and whisk to combine, then set aside to infuse.
  2. Whisk the egg yolks and sugar together in a bowl until pale and creamy, then add the orange zest and orange flower water. Pour onto the still-warm honey and milk mixture, whisking as you do so. Return the custard to the cleaned pan and stir over a very low heat with a wooden spoon, using a figure-of-eight movement, until it is thick enough to coat the back of the spoon. Strain through a fine sieve into a bowl.
  3. Place the ricotta in a blender and process briefly until smooth. Add a third of the custard and blitz to combine, then pour the ricotta mixture into the remaining custard in the bowl and stir well to combine. Allow to cool, then chill in the fridge for a couple of hours.
  4. For the sponge, preheat the oven to 180°C. Butter and flour a 22cm square cake tin. Using an electric mixer, beat the eggs, sugar and vanilla extract together until the mixture is pale and has doubled in volume, about 5 minutes. Sift and carefully fold in the flour, a third at a time. Finally, fold in the orange flower water and melted butter.
  5. Pour the mixture into the prepared tin and spread it evenly, using a spatula. Bake in the oven for about 8–10 minutes until golden and the centre of the sponge springs back when lightly pressed. Leave to cool in the tin, then turn out and slice horizontally into two layers.
  6. Transfer the chilled ice cream to your ice-cream machine and churn until set. Fold in the chopped chocolate, nuts and candied peel.
  7. Lay the bottom cake layer on a board lined with baking parchment. Spoon the ice cream on top of the cake and smooth evenly using a palette knife. Sandwich together with the other cake layer and press down gently and evenly. Lay another sheet of parchment on top, then place in the freezer for 2–3 hours.
  8. To serve, slice the cake into slim fingers. Lovely with espresso.
Tags:
Skye Gyngell
seasonal
Spring
London
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