“I’d love to make the chocolate ice-cream with drunken raisins from Nicky Riemer at Melbourne’s Union Dining. Please help!”
Helen Goodchild, via email
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Drunken raisins
Method
Main
1.Place chocolate in a large bowl and set aside. Bring milk, butter and half the cream to just below the boil in a saucepan over medium heat.
2.Meanwhile, whisk yolks and sugar in a bowl until pale and creamy (2-3 minutes), then, whisking continuously, add milk mixture and whisk to combine. Return to a clean saucepan and stir continuously over medium heat until mixture coats a wooden spoon thickly (5-6 minutes). Strain through a fine sieve over chocolate, whisk to combine then set aside to cool. When cool, stir through honey and remaining cream and refrigerate to chill. Freeze in an ice-cream machine, then freeze until required. Makes about 1 litre.
3.For drunken raisins, combine raisins and currants in a bowl, pour over boiling water to cover, set aside until tender (30 minutes), then strain through a sieve (discard liquid). Meanwhile, bring rum, sugar, honey, spices and 50ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar. Remove from heat, add raisin mixture and set aside to macerate (2 hours).
4.Scoop ice-cream into serving bowls, spoon over drunken raisins and serve.
This recipe is from the September 2011 issue of .
Notes
