Blackened Koji Cake, Koji Butterscotch and Chicory Ice Cream
Tommy Banks's blackened koji cake, rich smoked butterscotch, and smooth chicory ice cream. Deep, balanced, roasted flavours that make a stunning dessert.
Ingredients
Blackened Koji Cake
- 75g Beurre Noisette
- 85g Ground Almond
- 85g Blended Blackened Koji
- 250g Soft Brown Sugar
- 210g Egg White
- 25g Plain Flour
Koji Butterscotch
- 200g Caster Sugar
- 50g Smoked Butter
- 600ml Double Cream
- Chicory Powder
- Smoked Salt
- Koji Powder
Chicory Ice Cream
- 300g Egg White
- 750ml Milk
- 150ml Double Cream
- 135g Sugar
- 50g Tremoline
- 2g Gellen
- 30g Chicory Powder
- Salt
Method
Blackened Koji Cake
Weigh out all dry ingredients into a bowl. Place egg white into a thermo and bring to 40c. Blen on speed 4 for 1 minute. Fold the egg through the dry ingredients in two parts. Finally fold in the beurre noisette.
Weigh into silicon mould 25g each and bake at 170c fan 3 for 11 minutes.
Koji Butterscotch
Make a caramel with sugar then add the smoked butter and emulsify. Add the double cream then bring the mixture up to 108c-110c. Add chicory powder and koji powder to taste and adjust seasoning with smoked salt.
Chicory Ice Cream
Place all ingredients into a thermo and cook for 12 minutes on speed 4 at 80c. Once cooked place into paco and freeze.
Ingredients
Blackened Koji Cake
- 75g Beurre Noisette
- 85g Ground Almond
- 85g Blended Blackened Koji
- 250g Soft Brown Sugar
- 210g Egg White
- 25g Plain Flour
Koji Butterscotch
- 200g Caster Sugar
- 50g Smoked Butter
- 600ml Double Cream
- Chicory Powder
- Smoked Salt
- Koji Powder
Chicory Ice Cream
- 300g Egg White
- 750ml Milk
- 150ml Double Cream
- 135g Sugar
- 50g Tremoline
- 2g Gellen
- 30g Chicory Powder
- Salt
Method
Blackened Koji Cake
Weigh out all dry ingredients into a bowl. Place egg white into a thermo and bring to 40c. Blen on speed 4 for 1 minute. Fold the egg through the dry ingredients in two parts. Finally fold in the beurre noisette.
Weigh into silicon mould 25g each and bake at 170c fan 3 for 11 minutes.
Koji Butterscotch
Make a caramel with sugar then add the smoked butter and emulsify. Add the double cream then bring the mixture up to 108c-110c. Add chicory powder and koji powder to taste and adjust seasoning with smoked salt.
Chicory Ice Cream
Place all ingredients into a thermo and cook for 12 minutes on speed 4 at 80c. Once cooked place into paco and freeze.
