Cricket & Chocolate Cake with Mascarpone Ice Cream and Cricket Crumble

Recipe 1: Cricket & Chocolate Cake

Method

1. Whip the whole eggs and sugar until soft foam.
2. Melt chocolate and browned butter and whip them together with a plastic spatula.
3. Poor the chocolate mixture into the foam slowly and mix it until light brown paste.
4. Strain the flours through a fine mesh chinoise and fold it in the mixture.
5. Put the mix in a cake tin or a silicone tray and bake them at 180 degrees Celsius for 15minutes.
6. Take the cake out of the trays and serve.

Recommendations

Mascarpone ice cream and cricket crumble

Allergens

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Recipe 2: Mascarpone Ice Cream

Method

1. Heat up milk and sugar until boiling in a medium size pot. Lower the heat to medium when boiling.
2. Whisk the egg yolks and add to the milk mixture, whisking constantly.
3. Heat the mix until it reaches 80 degrees Celsius.
4. Strain through a fine mesh chinoise and cool down until 40 degrees Celsius by putting the bowl in icy water.
5. Add the Mascarpone cheese and whisk it.
6. Freeze in to Paco jet jars or in ice cream maker.
7. Spin in a paco jet, pressing the excess air out manually.
8. Scoop out the ice cream, serve.

Recommendations

Cricket crumble and chocolate cake

Allergens

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Recipe 3: Cricket Crumble

Method

1. Melt the butter.
2. Add all the dry ingredients into melted butter and mix everything in the mixer.
3. Crumble the dough into a baking tray.
4. Cook it in the oven 175 degrees Celsius.
5. Mix it from time to time so the crumble cooks even.
6. Cook it until the crumble is golden brown.

Allergens