Chocolate Mousse With Cornflake Ice-Cream


Corn Flake and malted milk ice cream
1l milk
500g Kellogg’s Corn Flakes 200g cream
175g sugar
1 can condensed milk 600g malt powder

Chocolate biscuit base
110g praline paste 10g butter
250g chocolate
90g Kellogg’s Corn Flakes

Chocolate mousse
250g dark cooking chocolate, chopped 4 eggs, yolk separated from whites
2 tablespoons finely grated orange rind 80ml orange juice
1 tablespoon caster sugar 200ml thickened cream

1 To make the ice cream, place all the ice- cream ingredients in a large saucepan and bring them to a simmer, cover and let infuse for 15 minutes.
2 Pass the mixture through a fine strainer and churn in an ice cream machine until it reaches the correct consistency.
3 To make the chocolate biscuit base, melt the praline paste, butter and chocolate in a bain-marie or double boiler (off the stove so it doesn’t burn). Fold in the Corn Flakes and mix well.
4 Pour the mixture onto a sheet of baking paper, place another sheet on top and roll out the mixture. Then place in the fridge to set for 30 minutes.
5 Now make the mousse by melting the chocolate in a double boiler (off the stove so it doesn’t burn). Stir until melted and then allow cooling slightly.
6 Add the orange rind and juice, place back on top of the saucepan of hot water and mix until well combined.
7 Add the egg yolks to the chocolate mixture and mix well.
8 Beat the cream until thick. Fold into the chocolate mixture until smooth.
9 Using electric beaters, beat the egg whites in a separate bowl until firm peaks form. Add the sugar and beat until thick, glossy and stiff.
10 Using a large metal spoon, progressively fold the egg whites into the chocolate until thoroughly combined.
11 Place the mousse mixture into a piping bag and set aside.
12 Take the set biscuit base out of the fridge and using a steel mold cylinder (or biscuit cutter) cut out circles for each base.
13 Keeping the molds on top of the bases, pipe the chocolate mousse on top (or place the biscuit bases in a muffin tray and pipe mousse on top).
14 Refrigerate for 2 to 3 hours.
15 Once the mousse has set, carefully remove the ring molds (or scoop out from the muffin tin) and place on a plate. You can decorate as you like using, for example, honeycomb or mandarin segments. Then gently spoon the ice cream on the top and serve immediately.

This recipe was created by Scott Pickett for the Food Fight campaign. Food fight is the result of a partnership between Foodbank and some of Australia’s most iconic household brands. 

To show your support for the Food Fight campaign, visit your local supermarket and purchase a Food Fight item. For further information, or to find out how to become a Food Fighter, click here 

Written by The Carousel

The Carousel is a health and wellness site.

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