Kirsten Tibballs’ Ice Cream Sundae

Cooking Directions

• To make the Milk Chocolate Domes, use an 80mm sphere chocolate mould.
• Place the chocolate in a plastic bowl and melt until you have 50% solid chocolate pieces and 50% liquid. Thoroughly stir it until all the chocolate has melted. Use a hair dryer to melt any remaining lumps or to re-heat the chocolate if needed.
• Ladle the chocolate into each half sphere. Scrape the top of the mould and tap the mould on the bench to dislodge any air bubbles.
• Turn the mould over hovering over a piece of baking paper and tap the mould with the handle of a scraper to dislodge all the excess chocolate. Scrape the mould while it is upside down and place it chocolate side down on a piece of baking paper for 10 minutes.
• Turn the mould over and scrape the surface with a metal scraper.
• Place the mould in the fridge for 20 minutes and then store the half spheres at room temperature.
• To make the Dark Chocolate Soil, Mix all the ingredients in a food processor to a crumb-like texture.
• Spread onto a Silpat mat and let the mixture rest for an hour in the refrigerator
• Then bake at 165°C for approximately 10 minutes in a fan forced oven. Leave at room temperature to cool.
• To make the Caramel Squares. In a large saucepan, cook the sugar, glucose and water to 145°C.
• In a separate saucepan, boil the cream with the vanilla and salt and set aside.
• Stop the sugar cooking by whisking the butter and the honey in by hand, followed by the boiling liquid cream (to prevent the temperature of the sugar from dropping below 110C, pour in the cream in two or three stages). The cream will rise and create a lot of steam at this stage.
• Whisk in the salt and bicarbonate soda.
• Reheat the mixture while whisking to 119°C.
• Pour immediately into a 160mm x 160mm square cake tin lined with baking paper. Once cool, cut some small individual squares 10mm x 10mm with an oiled knife. Note: This mixing process for the caramel can take 10-15 minutes so maybe have some extra muscle on hand.
• To make the Peanut Butter Brittle Cream. In a large saucepan, bring the sugar, glucose, salt, and water to a boil over a medium heat. Stir until the sugar is dissolved.
• Add the peanuts and heat to 150°C while stirring gently. Remove from heat and immediately stir in the butter and sieved bi-carb soda.
• Pour at once onto a piece of baking paper or a baking mat. If you have a laminated bench top, place a tray underneath. Spread the mixture out slightly and cool at room temperature.
• Chop the peanut brittle into peanut size pieces. Store in an airtight container until required.
• To make the Caramel Sauce.
• In a small saucepan, boil the thickened cream, vanilla, and salt. Place the sugar in a separate medium to large saucepan over a medium heat. Stir the sugar slowly until it fully dissolves and caramelises, adjust the heat as required.
• Pour the boiled cream in immediately to stop it cooking (be careful of the steam that adding the cream will create).
• Add in the butter and glucose and whisk to combine. Transfer the caramel to a bowl and place plastic wrap on so it is touching the surface.
• To assemble:
• Warm a flat tray in the oven set at 50°C. Take one of each chocolate half spheres and melt the base slightly on the warmed tray before securing it to your serving plate or bowl.
• Place a spoonful of chocolate soil on each side of the sphere on the plate.
• Garnish with individual caramel squares and pieces of peanut brittle both on the soil and inside the sphere.
• Place two scoops of Bulla Murray St Caramelised Peanut Brittle Ice Cream into the chocolate sphere.
• Sprinkle additional peanut brittle and caramel squares on top and then top with a second half sphere.
• Pour hot caramel sauce over each chocolate sphere when serving.