Orange and ginger chocolate steamed sponge with caramel drambuie ice cream and hot dark chocolate sauce

Recipe

Orange and ginger chocolate steamed sponge

ingredients	preparation
120g butter 120g sugar	Combine and cream.
100g sifted flour 1spoon(s) baking powder 20g CP 1piece(s) large egg(s) 2spoon(s) milk	Add the sieved fl our, baking powder and cocoa powder alternately with the beaten eggs and milk. Add to the butter and sugar.
50g crystallized ginger 1piece(s) orange zest	Stir in gently
Grease 8 dariole moulds with butter. Pipe the batter into the moulds (no more than ¾ full). Cover with buttered greaseproof paper and tin foil. Steam for 40 minutes. Unmould the hot puddings and serve immediately.

Caramel drambuie ice cream

ingredients	preparation
200g sugar	Make a dry caramel.
600ml 3,25% full fat milk 300ml double cream (48%)	Combine and warm. Pour onto the caramel and bring to the boil.
75g sugar 90g egg yolks	Whisk together. Pour onto the caramel cream. Cook out to make a crème anglaise. Allow to cool.
3spoon(s) Drambuie	Add and churn.

Dark chocolate sauce

ingredients	preparation
150g 811NV 150g double cream (48%)	Cook for one minute in a microwave oven at full power. Stir well to create a smooth sauce.

Chocolate nest

ingredients	preparation
Q.S. 811NV	Pipe thin strands onto a frozen marble. Remove from the marble and curl to create a tight nest. Refrigerate for at least 20 min.

Chocolate decoration

ingredients	preparation
Q.S. 811NV	Dip an offi ce knife into the chocolate. Position a strip of IBC Bronze Line Transfer (ref. 2313CB) at the edge of your worktable. Place the knife on the transfer. Pull the knife away from the transfer using the table edge to clear the knife. Allow to set for at least 20 min. before removing.

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