Chocolate ganache, hazelnut praline with violet and lemon ice cream

There is a scene in one of my favourite films “Under the Tuscan Sun” where the protagonist as a writer is asked to write a postcard for a fellow traveller. While surveying the market below he, she pens the term “It even tasted purple” The owner of the postcard balks at the term muttering under his breath the silliness of the sentence. I, however, agree with the writer and when thinking of the flavour of purple, violet comes to mind. When used with a sleight of hand violet does elevate a dish and pairs well with milk chocolate and lemon. I made chocolate ganache domes that are a cinch to prepare but need to be frozen, popped out the mould, then thawed in the fridge for 15 minutes. This dish will work equally as well by placing some praline at the base of a glass, the ganache poured over and set in the fridge for a few hours, then served with a dollop of the violet ice cream.

Chocolate ganache, hazelnut praline with violet and lemon ice cream

Serves: 5

Time: Setting time: 8 hours

           Prep time: 45 minutes

Ingredients:

Violet lemon ice cream

150ml Monin violet syrup

1 tin condensed milk

400ml double cream

Zest of 1 lemon

6g blueberry powder

Chocolate ganache

225g double cream

150g 54% chocolate

Hazelnut praline

50g roasted hazelnuts

100g caster sugar

25ml water

Method:

Violet lemon ice cream

• In a small saucepan, place your violet syrup and on medium heat reduce the syrup by half. Leave to cool

• Place the cream, lemon zest, condensed milk, blueberry powder and the cooled violet syrup in a medium bowl. Using a hand mixer and whisk until thick but still pourable. Pour into an airtight container and place in the freezer until set. This will take at least 6 hours, so overnight is your best option.

Chocolate ganache domes

• In a saucepan place your cream heating on medium heat until just before scalding. Off the heat, add the chocolate, mixing until you have a glossy ganache.

• Pour into a silicon half-spheres mould and place in the freezer to set. When ready to serve unmould and leave in the fridge to thaw out for 15 minutes. You want it still to be slightly firm as it will continue to thaw while you are plating.

Hazelnut praline

• Start by making the caramel.

• Place the sugar and water in a small saucepan, stir together then place on a medium heat cooking until you achieve a golden amber colour.

• Stir in the roasted hazelnuts, pouring onto a baking tray to set.

• Once set, pop into. Food processor and blend until you have a hazelnut praline crumb.

PLATING

Pop a heaped spoonful of praline onto the centre of a place, place a chocolate dome on top. Followed by a dollop of violet ice cream and crystallised violet pieces