Gascoyne Desserts

Episode: Delish Food Bowl Special
Title: Gascoyne Desserts
Broadcast: December 2nd 2017
Presenter: Russell Blaikie

We’ve just landed on Dirk Hartog Island, one of the most remote locations on the planet and this is the perfect place for Russ to create a warm chocolate mousse with West Australian Chocolate and a banana ice cream.

Warm chocolate Mousse with Banana Icecream

Crème Anglaise (for the chocolate Mousse base)
150 g cream
150 g milk
Zest of one Gascoyne tangelo
3 egg yolks
25 grams caster sugar

To make the chocolate mousse
300 grams of the Crème Anglaise
300 Grams Gabriel Chocolate (I used Ecuador 58%)

Banana Icecream
6-8 Gascoyne Bananas

Some shortbread crushed together with roasted macadamia nuts
Citrus syrup, I used some tangelo syrup I made by adding equal quantities of tangelo juice and sugar, and bringing to the boil before cooling.

First make the crème anglaise-
Place Tangelo zest with milk into a saucepan.
Bring milk to the boil, beat eggs and sugar together in a large bowl.
Pour boiling milk in and whisk well to combine.
Place back into saucepan over low heat and carefully cook while constantly stirring, until the custard coats the back of a wooden spoon.
Immediately strain into a bowl and cool, refrigerate if you are using later.

To make the mousse
Place Crème anglaise into a bowl and sit on top of a saucepan of simmering water, warm to just above blood temperature and drop in chocolate.
Stir until chocolate is dissolved, pour into cream gun, charge with two cream charges and use while warm.

Method for the banana icecream

  • Peel slice and freeze the bananas in resealable bags.
  • Place the banana pieces into the bowl of a food processor, and blitz for two to three minutes until smooth creamy consistency. Reserve in freezer.

To put it together
Sprinkle macadamia shortbread crumbs into glass, top with a scoop of banana ice cream, then some of the warm chocolate mousse. Top with tangelo syrup and serve immediately.

This episode of Delish was presented to you by The Gascoyne Food Council