Raymond Blanc’s delectable recipe for Chocolate Crémeux Lime Butterscotch Hazelnut Ice Cream.

If you’re a fan of creamy desserts, then look no further than Raymond Blanc’s chocolate crèmeux lime butterscotch hazelnut ice cream recipe. This recipe combines the richness of chocolate with the zesty freshness of lime and the nutty goodness of hazelnuts. It’s a classic combination that is sure to be a hit with everyone at your table.

To make the chocolate crèmeux, you’ll need to start by melting dark chocolate and butter together in a bowl over a pan of gently simmering water. Once the mixture is smooth and melted, set it aside to cool slightly. In a separate bowl, whisk together egg yolks and sugar until pale and thick. Then, slowly pour the melted chocolate mixture into the egg yolk mixture, whisking constantly.

Next, bring the milk to a simmer in a saucepan. Gradually pour the hot milk into the chocolate and egg yolk mixture, whisking constantly to combine. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Be careful not to let the mixture boil, as this can cause the yolks to curdle.

Once the chocolate crèmeux has thickened, strain it through a sieve into a bowl set over ice to cool. Stir occasionally until the mixture reaches room temperature. Then, transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions. Alternatively, if you don’t have an ice cream machine, you can pour the mixture into a lined loaf tin and freeze for at least 4 hours, stirring every hour or so to break up any ice crystals.

While the ice cream is churning or freezing, you can prepare the lime butterscotch and hazelnut truffles. To make the lime butterscotch, melt butter in a saucepan over low heat. Add brown sugar, lime zest, and lime juice and stir until the sugar has completely dissolved. Bring the mixture to a simmer and cook for 2-3 minutes, then remove from heat and set aside to cool.

For the hazelnut truffles, melt white chocolate and golden syrup together in a heatproof bowl over a pan of simmering water. Once melted, stir in chopped hazelnuts and a pinch of salt. Spoon the mixture into small truffle cases or roll into balls and dust with cocoa powder. Place the truffles in the fridge to set.

Once the chocolate crèmeux is ready, remove it from the ice cream machine or freezer and gently fold in the lime butterscotch and hazelnut truffles. Transfer the mixture to a lined loaf tin and freeze for at least 4 hours, or until firm.

When you’re ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop. Serve the chocolate crèmeux lime butterscotch hazelnut ice cream in bowls or cones, and enjoy the delicious combination of flavors and textures.

Raymond Blanc’s Chocolate Crémeux Lime Butterscotch Hazelnut Ice Cream Recipe

If you’re planning a special dessert for a dinner party or just want to indulge in a luxurious sweet treat, Raymond Blanc’s chocolate crémeux lime butterscotch hazelnut ice cream recipe is a perfect choice. This recipe combines the rich flavors of chocolate, lime, butterscotch, and hazelnut to create a decadent and creamy dessert that will impress your guests.

Ingredients:

Instructions:

1. Preheat the oven to 160°C (320°F).
2. In a bowl, whisk together the egg yolks and sugar for the chocolate crémeux until pale and thick.
3. In a separate saucepan, heat the milk until it reaches a temperature of 80°C (176°F).
4. Slowly pour the hot milk over the egg mixture, whisking constantly.
5. Return the mixture to the saucepan and cook over a low heat, stirring constantly, until it reaches a temperature of 84°C (183°F) and thickens.
6. Remove from heat and add the chopped chocolates. Stir until melted and the mixture is smooth.
7. Take care not to overheat the mixture, as it can split. If it starts to split, remove from heat and whisk vigorously to bring it back together.
8. For the lime butterscotch, melt the butter in a saucepan over medium heat.
9. Add the sugar, golden syrup, lime juice, and zest. Cook gently until the sugar has dissolved and the mixture thickens slightly.
10. For the hazelnut ice cream, whisk the double cream until soft peaks form.
11. Add the toasted chopped hazelnuts and fold them into the cream.
12. Add the hazelnut mixture to an ice cream machine and churn according to the manufacturer’s instructions.
13. Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
14. To serve, spoon some chocolate crémeux onto a plate, add a scoop of hazelnut ice cream on top, and drizzle with the lime butterscotch sauce.
15. Garnish with extra chopped hazelnuts and lime zest, if desired.

Tips and Tricks:

• Make sure to use good quality chocolate for the best flavor.
• The temperature of the milk is crucial for the chocolate crémeux. Use a thermometer to ensure it’s heated to the right temperature.
• If the chocolate mixture splits, blend it with an immersion blender to bring it back together.
• For an extra special touch, serve the dessert with homemade hazelnut truffles or chocolate éclair buns.
• For a classic finishing touch, sprinkle a pinch of sea salt over the chocolate crémeux before serving.

This recipe makes enough for 4-6 servings, depending on the portion size. It’s a great make-ahead dessert and can be stored in the freezer for up to 3 days.

Crème Patissière

Crème Patissière, also known as pastry cream, is a versatile and delicious dessert component that adds a smooth and creamy texture to many French desserts. In this recipe, Raymond Blanc uses Crème Patissière as a base for his chocolate crèmeux lime butterscotch hazelnut ice cream.

Ingredients:

• 4 egg yolks
• 40g caster sugar
• 20g plain flour
• 280ml whole milk
• 1 vanilla bean, split and seeds scraped
• Finely grated zest of 1 lime

Method:

1. In a mixing bowl, whisk together the egg yolks and sugar until pale and thick.
2. Add the flour and whisk until well combined.
3. In a saucepan, bring the milk, vanilla bean, and lime zest to a gentle steam over medium heat.
4. Remove the saucepan from the heat and carefully pour the hot milk mixture into the egg mixture, whisking constantly.
5. Pour the mixture back into the saucepan and return to medium heat.
6. Stirring constantly, cook the mixture for about 2-3 minutes, or until thick enough to coat the back of a wooden spoon.
7. Remove the saucepan from the heat and strain the mixture through a fine mesh sieve to remove any lumps or solids.
8. Place the saucepan in a bowl of cold water to quickly cool the Crème Patissière, stirring occasionally to prevent a skin from forming.
9. Once cooled, cover the surface of the Crème Patissière with plastic wrap to prevent a skin from forming and refrigerate until needed.

Planning ahead: This Crème Patissière can be made up to 2 days in advance and kept refrigerated until ready to use.

Crème Patissière can be used in a variety of desserts, such as éclairs, cream puffs, and tarts. Its smooth and creamy texture pairs perfectly with other flavors and adds a touch of elegance to any dish. The process of making Crème Patissière may seem daunting at first, but with careful whisking and attention to temperature, it is actually quite easy.

Method

Here’s a step-by-step guide on how to prepare Raymond Blanc’s chocolate crèmeux lime butterscotch hazelnut ice cream:

1. Start by preheating the oven to the desired temperature. This will allow you to bake the hazelnuts for the ice cream.
2. Lay out a sheet of baking paper on a baking tray. Spread the hazelnuts evenly on the tray and bake them in the oven for a few minutes until they turn golden brown. Set them aside to cool.
3. In a large mixing bowl, melt some white chocolate pieces using a double boiler or in short bursts in the microwave. Make sure to stir it well until it becomes smooth and melted.
4. In a separate saucepan, combine the crème fraîche, lime zest, lime juice, and a pinch of salt. Bring it to a gentle simmer over medium heat.
5. In a separate bowl, whisk the egg yolks and sugar until they become pale and smooth. Slowly pour the hot crème fraîche mixture into the egg yolk mixture, whisking constantly.
6. Return the mixture to the saucepan and heat it over medium-low heat, stirring constantly with a wooden spoon. Continue cooking until the mixture thickens and reaches a temperature of 82°C (180°F) on a thermometer.
7. Remove the mixture from the heat and pour it over the melted white chocolate. Whisk well until everything is combined.
8. Using a piping bag or a spoon, carefully fill the serving glasses or ramekins with the chocolate-lime mixture. Allow them to cool to room temperature, then transfer to the fridge to chill for at least 4 hours or overnight.
9. In a separate saucepan, melt the butter and add in the brown sugar. Stir well until the sugar has dissolved and the mixture becomes smooth and glossy.
10. Add in the remaining ingredients for the butterscotch sauce and cook over medium heat for a few minutes, whisking constantly. Remove from heat and set aside to cool.
11. Once the chocolate-lime mixture has set, remove it from the fridge and gently top it with a layer of the butterscotch sauce.
12. In a food processor, blend the toasted hazelnuts until they are roughly chopped. Sprinkle the chopped hazelnuts over the butterscotch layer.
13. If desired, you can also make a hazelnut praline to add a crunchy texture to the topping. Simply melt some sugar in a saucepan until it turns golden brown and then stir in the chopped hazelnuts. Spread the mixture out on a sheet of baking paper to cool and then break into small pieces.
14. Finally, serve the chocolate crèmeux lime ice cream with a sprinkle of grated dark chocolate and a drizzle of the remaining butterscotch sauce.

This method requires some planning as the ice cream needs at least 4 hours to chill in the fridge. However, it’s an easy and classic recipe that will impress your guests with its smooth and creamy texture, tangy lime flavor, and indulgent butterscotch topping.

Raymond Blanc’s Chocolate Truffles

Indulge in the rich and decadent flavors of Raymond Blanc’s chocolate truffles. These bite-sized treats are made with butterscotch, chocolate, and a hint of lime zest, creating a perfect balance of sweetness and tanginess.

Ingredients:

• 100g dark chocolate, chopped
• 50g milk chocolate, chopped
• 50g white chocolate, chopped
• 50g butterscotch
• Zest of 1 lime
• 100ml double cream
• 50g hazelnuts, finely chopped

Method:

1. In a saucepan, melt the dark chocolate, milk chocolate, and white chocolate together over a low heat, stirring constantly to ensure it doesn’t burn.
2. Add the butterscotch and lime zest to the melted chocolate mixture, stirring until well combined.
3. Remove the saucepan from the heat and carefully whisk in the double cream until the mixture is smooth and glossy.
4. Pour the mixture into a shallow dish and place in the fridge for at least 2 hours to set.
5. Once the mixture has set, use a teaspoon to scoop out portions of the mixture and shape into small balls. Roll each ball in the finely chopped hazelnuts until completely coated.
6. Place the truffles on a baking sheet lined with parchment paper and return to the fridge for another hour to firm up.
7. The chocolate truffles are now ready to be enjoyed. Store them in an airtight container in the fridge for up to 3 days.

These chocolate truffles make a delicious and easy homemade treat. The combination of chocolate, butterscotch, and lime zest adds a unique twist to a classic recipe. Whether you’re planning a special occasion or simply want to satisfy your sweet tooth, these Raymond Blanc’s chocolate truffles are sure to impress.

Delicious Tips

When working with very dark chocolate, it is important to keep the room temperature cool, as the heat can cause the chocolate to melt too quickly.

To melt the chocolates, you can use a double boiler or melt them in the oven by placing them in a heatproof bowl and stirring occasionally.

When whisking the eggs in the recipe, be sure to beat them well to incorporate air and create a light and fluffy texture in the final dessert.

To ensure the crémeux is completely smooth, strain the mixture through a fine sieve to remove any lumps or solids.

When adding the lime zest to the creams, be careful not to overdo it. The zest adds a refreshing flavor, but too much can overpower the other elements.

When whisking the whipped cream, do so gently to avoid over-whipping and creating stiff peaks. The cream should be smooth and soft.

When chopping the hazelnuts, be sure to do so with a sharp knife to avoid crushing the nuts and maintain their texture.

When baking the hazelnut buns, check them after the recommended baking time and adjust accordingly. Baked goods can vary in cooking time depending on your oven.

To make the hazelnut ice cream, use real hazelnuts that have been toasted and lightly salted. This will enhance the flavor and provide a nice contrast to the sweetness of the ice cream.

When making the butterscotch sauce, stir the mixture constantly to prevent it from sticking to the bottom of the saucepan. The sauce should thicken and become smooth.

For an extra special touch, garnish the dessert with a drizzle of honey or a sprinkling of chopped hazelnuts.

Raymond Blanc’s recipe calls for using a pastry bag to create the chocolate truffles, but you can also use a spoon or your hands to shape them into small balls.

Be sure to allow enough time for the dessert to chill and set before serving. This will ensure that all the flavors have melded together and the dessert is at its best.

To make the dessert easier to serve, line the baking sheet with parchment paper or a silicone mat. This will prevent the dessert from sticking and make clean-up a breeze.

Using a wooden spoon or a rubber spatula is best when working with melted chocolate, as it allows you to control the heat and mix the chocolate easily.

If you don’t have a thermometer, you can test the temperature of the melted chocolate by touching a small amount to your lower lip. It should feel warm but not hot.

Raymond Blanc’s chocolate crémeux lime butterscotch hazelnut ice cream recipe offers a delicious combination of flavors and textures that is sure to impress. Enjoy!

Ingredients

Here are the ingredients you will need to make Raymond Blanc’s chocolate crèmeux lime butterscotch hazelnut ice cream recipe:

• 200g dark chocolate
• 4 large egg yolks
• 50g caster sugar
• 500ml whole milk
• 300ml double cream
• 1 vanilla pod, split and scraped
• Zest of 1 lime
• Juice of 1 lime
• 50g hazelnuts, chopped
• 100g white chocolate, chopped
• 50g butter
• 50g honey

For the butterscotch sauce:

• 125g butter
• 125g golden syrup
• 125g light brown sugar
• 125ml double cream

Make sure to have all these ingredients prepared before you start.

FAQ

What is Raymond Blanc’s recipe for chocolate crèmeux?

Raymond Blanc’s recipe for chocolate crèmeux involves combining chocolate, eggs, and sugar to create a rich and creamy dessert. The chocolate is melted and mixed with a custard made from eggs and sugar, creating a smooth and indulgent dessert.

What ingredients are needed for Raymond Blanc’s chocolate crèmeux?

To make Raymond Blanc’s chocolate crèmeux, you will need chocolate, eggs, sugar, and cream. These ingredients come together to create a rich and velvety dessert that is perfect for chocolate lovers.

Can you share any delicious tips for making Raymond Blanc’s chocolate crèmeux?

Sure! To make Raymond Blanc’s chocolate crèmeux even more delicious, you can add a splash of vanilla extract or a hint of orange zest to enhance the flavor. Additionally, serving the crèmeux with a dollop of whipped cream and a sprinkle of cocoa powder can take it to the next level.

What is the recipe for Raymond Blanc’s chocolate truffles?

Raymond Blanc’s chocolate truffles recipe involves combining chocolate, cream, and butter to create decadent bite-sized treats. The chocolate is melted and mixed with the cream and butter, then cooled and rolled into small balls before being coated in cocoa powder.

How do you make Raymond Blanc’s chocolate éclair?

To make Raymond Blanc’s chocolate éclair, you will first need to make the choux pastry. This involves combining water, butter, flour, and eggs to create a smooth dough. The dough is piped onto a baking sheet and baked until golden and crisp. Once cooled, the éclairs are filled with a rich chocolate crème patissière and topped with a chocolate glaze.

What is Raymond Blanc’s chocolate crèmeux recipe?

Raymond Blanc’s chocolate crèmeux is a rich and creamy chocolate dessert. It is made with dark chocolate, eggs, sugar, and cream, and has a smooth and velvety texture.