Choc-malt rice puff sundaes

AT A GLANCE

  • Serves 6 - 8 people

This sundae is inspired by our love of Coco Pops and chocolate crackles. There's an element of both in the mix and it all adds up to a chocolate-cereal lover's delight. Eat it for breakfast if you dare.

  • 100 gm milk chocolate, melted
  • 25 gm puffed rice, plus extra to serve
  • 450 ml milk
  • 100 gm malted milk powder, or to taste, plus extra to serve
  • Scraped seeds of 1 vanilla bean
  •  
  • Choc-malt ice-cream
  • 600 ml pouring cream
  • 300 ml milk
  • 6 egg yolks
  • 110 gm (½ cup) raw caster sugar
  • 150 gm malted milk powder
  • 230 gm dark chocolate (56% cocoa solids), finely chopped
01   For choc-malt ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat, then remove. Whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), whisk in malt then, whisking continuously, pour in cream mixture and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (5-6 minutes). Whisk in chocolate, transfer to a bowl and cool to room temperature. Churn in an ice-cream machine and freeze until required. Makes about 1.5 litres.
02   Stir milk chocolate and rice puffs in a bowl to coat, spread on a tray and refrigerate until chilled, then break into shards.
03   Bring milk, malt powder and vanilla to the simmer in a saucepan over medium-high heat, whisk until frothy, then keep warm. Spoon a little malt powder into serving glasses and top with a little chocolate-coated puffed rice. Top with scoops of ice-cream, more malt and puffed rice and serve with warm malted milk to pour on top.

Topics:

MODERN AUSTRALIAN, VANILLA, MILK, DESSERT, CHOCOLATE, ICE-CREAM, AUTUMN

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

LUCY TWEED , EMMA KNOWLES

FEATURED IN

Apr 2014

Apr 2014

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