Florentine Baskets with Brandied Prune Ice Cream

Method

1 For the ice cream, roughly chop the pitted prunes and place in a bowl with the raisins and brandy. Cover and marinate for at least 6hr or overnight.

2 Beat the egg yolks and caster sugar together. Put the milk, double cream and split vanilla pod in a large, heavy-based saucepan and bring slowly to the boil, then pour over the egg-yolk mixture. Return to the saucepan and cook over a very low heat, stirring, for about 10min or until the custard begins to thicken. Don’t allow the mixture to boil.

3 Remove the custard from the heat and immediately pour through a fine sieve into a cold bowl. Cool quickly and freeze. Once the mixture has started to freeze and thicken, stir in the marinated fruit and any liquid, then return to the freezer.

4 For the Florentine Baskets, roughly chop the almonds and pecan nuts. Blend the butter, sugar, flour and glucose in a food processor until smooth. Wrap and refrigerate for 30min.

5 Place the refrigerated mixture, a tablespoonful at a time, wide apart, on silicone parchment-lined baking trays (see Cook’s Tips). Cook in batches at 180°C (160°C fan) mark 4 for 3–4min, then sprinkle with the chopped nuts and cook for a further 4min or until thin and lightly browned. Leave for a few seconds on the baking sheets until cool enough to handle, then mould over upturned dariole or ramekin moulds to shape into baskets. Leave to cool.

6 Place the chocolate in a small, heatproof bowl and melt over a saucepan of gently simmering water. Brush the chocolate over the base of the baskets and allow to set. If using gold leaf, stick small pieces to the insides of the baskets.

7 To serve, chill two baking sheets in the freezer. Place scoops of the ice cream on to the sheets, then return to the freezer for at least 30min or until frozen hard.

8 Fill baskets with the scoops of ice cream, then spoon marrons glacés, chopped prunes, chopped, toasted pecans and toasted almonds over the top and around bases of baskets. Serve immediately.


PREPARE AHEAD/TO FREEZE
Complete to the end of step 5. Freeze the ice cream for up to one month. Store the baskets in an airtight container for up to one week.

COOK’S TIPS
If you don’t want to make the baskets, serve the ice cream with brandy snaps or tuile biscuits.

Put only three separate tablespoonfuls of mixture on each tray as the mixture spreads so much during cooking.

WATCHPOINT
The young, the elderly, pregnant women and those with immune-deficiency diseases should not eat raw or lightly cooked eggs to avoid the risk of salmonella.