Chocolate Delice with honeycomb

INGREDIENTS

(Serves 8 to 10)

For the base

100g toasted hazelnuts

100g sugar, melted over a low heat until a caramel forms

150g corn flakes, slightly crushed

For the Delice

140ml full fat milk

325ml double cream

Two eggs

340g good quality dark chocolate roughly chopped

For the Honeycomb

100g caster sugar

30g honey

100g liquid glucose

10g bread soda

METHOD

1. For the base blend the hazelnuts and caramelised sugar in a food processor until you have a smooth paste. Heat the paste in a small pan on a gentle heat until it is warmed through.

2. Place the cornflakes and warmed praline paste into a mixing bowl and crunch them together using your hands until the cornflakes are broken down and I’ve been incorporated into the paste.

3. Using a four-inch metal ring add the praline paste and push down until it is 0.5cm thick.

4. Place in the refrigerator for 30 minutes to allow the praline mixture to set.

5. Meanwhile for the Delice mixture, heat the milk and cream in a saucepan and warm gently over a medium heat until it reaches boiling point.

8. As the milk and cream mixture comes to the boil pour it over the eggs then whisk the mixture constantly until smooth and thick.

9. Stir in the chopped chocolate and whisk again until the chocolate has melted and the custard is smooth.

10. Remove the refrigerated rings and add the chocolate mixture, gently tap the side of them to release any trapped air bubbles chill in the fridge for six to 12 hours or until completely set.

11. For the honeycomb add the sugar honey and glucose and heat to 155°C then add the bread soda and mix well. Place the honeycomb in a deep bowl lined with grease proof paper, allow to cool for 30 minutes before breaking into bite-size pieces.

12. To serve heat the outside of the mould using a chefs blow torch to loosen the base of the Delice. Carefully remove the pasty frame from the Delice.

13. Blend any honeycomb shards in a food processor and gently dust over the top of the Delice.

14. Garnish as shown in the picture with honeycomb fresh raspberries and chocolate sauce.

ABOUT THE CHEF

Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.

The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.