Chocolate covered ice cream balls for a delightful treat.
Preparation time:2Omins Cooking time: 1 hour+ cooling, freezing Serves: Make 8 mini bombs Recipe Ingredients :
Double cream 600ml
Cardamom pods 30, split and seeds lightly crushed
Extra- strong coffee 100ml
Egg yolks 8
Golden caster sugar 150g
70% dark chocolate 200g
Heat the cream with the cardamom seeds and coffee over a very gentle heat for about 10 minutes. Allow to cool.
Put the egg yolks and sugar in a bowl. Whish until the mixture is a pale in colour. Reheat the flavoured cream and pour through a sieve into a jug, discarding the cardamom. Pour the sieved milk over the yolk mixture, while stirring constantly. Reheat in a pan over a gentle heat, until the custard thickens and coats the back of a wooden spoon. Do not over-heat as the mixture will curdle. Pour into an ice-cream machine and churn. Freeze overnight. If you do not have an ice-cream machine, freeze the mixture over night, remove and run in a mixture and refreeze . remove and repeat twice for a smooth ice-cream.
Scoop into balls and line up on a greaseproof-lined, pre-frozen baking sheet and heat proof bowl set over simmering water. Once the chocolate has cooled, yet still liquid, spoon over the ice cream balls until coated. Refreeze until needed.
Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus.
And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef.
The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.