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Pistachio sponge with mascarpone ice cream

Published on December 5, 2016
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This decadent dessert is one of the dishes that helped Jamie Coleman, head chef at Saunton Sands Hotel in north Devon, secure the top honours at the South West Chef of the Year competition

Pistachio sponge

Serves 6

You will need

For the pistachio sponge:
Pistachios 200g, shelled
Polenta 50g
Flour 65g
Baking powder 1 tsp
Eggs 3
Sugar 200g
Butter 100g, melted
Oil 125ml

For the ice cream:
Cream 200ml
Milk 200ml
Sugar 95g
Egg yolks 7
Mascarpone 100ml
Limes 2, zested

For the chocolate ganache:
Egg yolks 80g
Sugar 25g
Cream 125ml
Milk 225ml
Chocolate 350g

Method

  1. For the sponge: pre-heat the oven to 160 °c / gas 3. Blitz the nuts, polenta, flour and baking powder in a blender. Add the eggs and sugar, followed by the melted butter and oil. Spoon into a greased tin and bake for 20 minutes.
  2. For the ice cream: slowly warm the cream and milk in a pan. Whisk the sugar and yolks together in a separate pan before adding the warmed cream and milk and cooking until thickened. Remove from the stove and add the mascarpone and lime zest. Transfer to an ice cream churner and mix until frozen.
  3. For the ganache: cook the yolks and sugar in a bain marie until thickened. Warm the cream and 125ml of the milk in a pan and pour over the chocolate to melt. Combine the chocolate with the egg mixture, then fold in the remaining milk to cool.

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