Tuesday, 22 March 2011
It’s a month away from Easter and I’m getting excited because all the stores are filling up with chocolate eggs and goodies.
It’s no big secret that I’m a huge Lindt chocolate fan, and I was lucky enough to be invited down to the flagship Martin Place Café to try out their new Easter-edition delice (macaron): Hot Cross Delice!
Can you believe it? A hot cross bun macaron, and they taste just as perfect as you imagine.
The shell is a light and crisp almond macaron flavoured with cinnamon, nutmeg and allspice. The white chocolate ganache inside has a rich buttery flavour.
The concept behind it was to recreate the flavours of a spicy hot cross bun smothered in butter, and they did it well. It’s the best macaron I’ve had in a long time.
Lindt Australia is running their Gold Bunny Hunt again this year, starting today (March 22nd) and closing on April 7th. Players get points by answering daily clues and playing games, and the 10 highest scoring Bunny Hunters travel to Sydney for the final event: a chance to win $20,000!
If I wasn’t a Lindt ambassador, I’d be joining up in a heartbeat.
And as a special Easter treat, I’m sharing this gorgeous dark chocolate ice cream with you.
Jonas begged me to make this ice cream. He accused me of making “weird” flavours and demanded that I finally make him something “normal”.
What’s wrong with lavender-honey ice cream, crème fraiche parfait, mastic ice cream or mulled wine granita?
OK. So chocolate ice cream it is.
But oh what an ice cream this turned out to be. My best yet and intense with dark chocolate flavour.
Even though this is my recipe, if you love ice cream and don’t have David Lebovitz’s The Perfect Scoop, then drop everything and hit Amazon right now. It costs a mere USD$16 and is worth every little cent. Best ice cream cookbook EVER.
Wouldn’t this ice cream go wonderfully with the Hot Cross Delice?
Dark Chocolate Ice Cream
Anna’s recipe. Makes 500ml.
1 cup (250ml) milk
1 cup (250ml) cream
3 egg yolks (freeze the whites for another use)
50g caster sugar
150g dark chocolate, very finely chopped (I used Lindt Excellence 70% Cocoa)
1. Bring milk and cream almost to the boil.
2. In another bowl, whisk egg and sugar until thick and pale.
3. Gradually add milk to egg mixture, whisking continually until combined.
4. Return to saucepan and stir continuously over low heat until mixture thickens enough to coat the back of a spoon. Do not boil!
5. Remove from heat and stir in chocolate until mixture is smooth.
6. Cool to room temperature then freeze according to ice cream machine manufacturer’s instructions.