Colin's Dessert

Homage To The Dickin Medal

Peanut, praline, chocolate and raspberry medal with parsnip ice cream in homemade cones

Ingredients

For the peanut jaconde

100g/3½oz roasted peanuts

100g/3½oz caster sugar

10g corn flour

15g/½oz honey

100g/3½oz eggs

90g/3oz egg yolk

For the praline feuilletine

150g/5oz white chocolate

600g/1lb 5oz praline

300g/10½oz feuilletine

For the raspberry jelly

500g/1lb 2oz raspberry purée

45g/1½oz caster sugar

5.5g agar agar

For the chocolate glaçage

450ml/16fl oz double cream

500g/1lb 2oz dark chocolate

300g/10½oz caster sugar

125g/4½oz cocoa powder

375ml/13fl oz water

125ml/4½fl oz double cream

For the chocolate mousse

350g/12oz double cream

400g/14oz chocolate glaçage, cooled

For the parsnip ice cream

150g/5oz caster sugar

150g/5oz egg yolk

750g/1lb 10oz whole milk

250g/9oz double cream

150g/5oz fresh parsnips

For the cone mix

65g/2¼oz plain flour

8g salt

114g/4oz unsalted butter, softened

2 large eggs

20g/¾oz caster sugar

For the chocolate sauce

80ml glaçage

80ml whole milk

For the garnish

50g/2oz white chocolate, melted

1 punnet raspberries

4 tempered white chocolate discs decorated with medal transfer

Method

1. For the peanut jaconde, preheat the oven to 180°C/350°F/Gas Mark 4. Whiz the peanuts into crumbs. Put all the ingredients in the bowl of a stand mixer. Using a whisk attachment, whisk together for 10 minutes until light and fluffy. Transfer onto parchment paper and bake in the oven for 7 minutes. Remove and cut into a 25cm x 25cm square to fit the mould. Line the base of a 25cm x 25cm mould or tin, 2cm deep, with the biscuit. This forms the base of the medal.

2. For the praline feuilletine, melt the chocolate then mix all the ingredients together. Place this mixture on top of the peanut jaconde in the mould to form the second layer of the medal.

3. For the raspberry jelly, heat the raspberry purée in a saucepan. Whisk in the sugar and agar agar. Bring to the boil then pour directly over the praline feuilletine layer in the mould to set, approximately 5-10 minutes.

4. For the chocolate glaçage, bring the 450ml/16fl oz cream to the boil. Pour this onto the chocolate, leave for 2 minutes, and then stir in. Meanwhile, bring the sugar, cocoa powder, water and 125ml/4½oz cream to the boil. Finally, add this to the first chocolate mix and combine. Set aside.

5. For the chocolate mousse, whip the double cream then fold through the 400g/14oz glaçage. Pour the chocolate mousse over the set raspberry jelly to form the fourth and final layer of the medal.

6. For the parsnip ice cream, whisk together the sugar and egg yolks. Bring the milk and cream to the boil with the chopped parsnips. Slowly pour the hot milk and cream onto the egg yolks and sugar, whisking all the time so that the eggs don’t curdle. Pour the mix back into the pan and whisk on the heat until 84°C/180°F. Chill the ice cream mixture then churn in an ice cream machine.

7. For the cones, preheat the oven to 180°C/350°F/Gas Mark 4. Whisk together all the ingredients in stand mixer until fully incorporated. Chill the mixture for 30 minutes in the fridge. Using a spatula and a circular stencil (7cm in diameter), spread the paste thinly over the ring then remove. Bake in the oven for 2 minutes until soft. Remove from the oven, wrap around a cone shape then bake again until golden brown.

8. For the chocolate sauce, heat up the glaçage and milk to make a smooth sauce.

9. To serve, use a 7cm round cutter to cut out 4 circles from the 25cm square layered peanut jaconde, praline feuilletine, raspberry jelly and chocolate mousse. With a 2½cm small circle cutter, cut out the centre of each medal leaving a hole. Set the 4 circular medals over a wire rack and pour over enough warm glaçage to coat the medals. Top each medal with a tempered white chocolate medal disc. Start the plate by piping a decorative border with the melted white chocolate and arranging the raspberries. Transfer the medal to the plate. Pipe the parsnip ice cream into the cones and serve on the side. Fill 4 small jugs with the hot chocolate sauce and serve immediately. The sauce should be poured into the centre of the medal to melt the white chocolate disc.