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Dame Blanche with sesame-toffee coffee
- Gurdeep Loyal
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Serves 4
Easy
Prep: 20 mins
Cook: 20 mins
plus cooling
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This take on an ice cream sundae enriches the fudge sauce with toasted sesame oil and adds essential crunch via bittersweet coffee brittle
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Try Dame Blanche with sesame-toffee coffee, then discover knickerbocker glory, strawberry sundae with strawberry sauce or The National Catastrophe ice cream sundae.
It was a true pleasure to discover that the relatively mundane sounding ‘vanilla and chocolate ice cream sundae’ has a fabulously extravagant title in Belgium: a dame blanche. The original all-white dessert was created by French chef Auguste Escoffier and named after an 1825 comic-fantasy opera. Pile high with whipped cream and top with a maraschino cocktail cherry if you’re feeling extra frou-frou (which I always am).
Recipes extracted from Flavour Heroes by Gurdeep Loyal (£27, Quadrille). Photographs: Patricia Niven. Recipes are sent by the publisher and not retested by us.
Dame Blanche with sesame-toffee coffee recipe
Ingredients
Nutrition
-
8 scoops of vanilla ice cream
-
8 chocolate wafer rolls
-
cocktail cherries
to decorate
TOFFEE
-
10g butter
-
1 tbsp toasted sesame oil
-
125g light brown sugar
-
1 tbsp ground coffee beans
-
1 tbsp toasted sesame seeds
plus extra to decorate
FUDGE SAUCE
-
25g butter
-
100g light brown sugar
-
200ml double cream
plus 100ml, whipped, to serve (optional)
-
1 tbsp toasted sesame oil
-
2 tbsp Dutch-processed cocoa powder
-
100g dark chocolate (minimum 60% cocoa)
finely chopped
Nutrition: per serving
- kcal768
- fat49g
- saturates28g
- carbs75g
- sugars71g
- fibre2g
- protein7g
- salt1.7g
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Method
-
step 1
To make the toffee, line a baking sheet with a silicone mat or use baking paper brushed with a little neutral oil. Heat the butter and oil in a frying pan over a medium heat, whisk well, then add the sugar. Gently warm it to 150C, swirling the pan, but not stirring too much as the sugar can seize up. Carefully pour out the molten sugar onto the lined sheet, and spread out in a 2-3mm layer using a spatula.
-
step 2
Sprinkle over the coffee and sesame seeds then, using another piece of baking paper or the spatula, gently press into the hot sugar. Leave for 20 min to harden then snap into shards.
-
step 3
For the fudge sauce, heat the butter in a small pan over a medium heat with the sugar, cream, oil, cocoa and 1½ tsp of fine sea salt, whisking continuously. Bring to just below boiling point, then take off the heat.
-
step 4
Add a third of the chocolate and whisk until it’s melted through. Repeat with another third and then the final third – you should have a thick luscious sauce. If any oil has separated, add 1 tbsp of cold water and whisk through vigorously – this will bring everything back together.
-
step 5
To assemble, scoop the ice cream into sundae glasses and, if you like, pile on some extra whipped cream. Spoon over the warm fudge sauce and sprinkle over shards of toffee. Decorate with wafer rolls and a cocktail cherry.
More ice cream recipes
Authors
Gurdeep Loyal
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