Great British Menu ™
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Chocolate Wand and Malt Ice Cream
Chocolate Goblet with Cremeux Wand, Custard and Malt Ice Cream.
Hannah: "This is the base for the custard." Hannah: "Cream custard going two ways." Hannah: "The base part, you've got your goblet, you have your chocolate wand, which is a cremeux. I've got lots of little bitty bits, wild rice feuilletine. A little crumb around the edge. In the base will be a custard. There is a malt ice cream, and then you have a cocoa tuile and a genoise sponge." Hannah: "I'm just adding a little bit of salt to this because we learned our lessons." Hannah moves on to her cremeux mix for the wand, glazing over 64% Manjari chocolate, adding a higher percentage chocolate for a dark, rich finish. Hannah: "Taking the form off of the top of the malt ice cream, you set ice cream in a silicon bowl and without whipping it, if you just remove off that top excess layer, you should almost just have that creamy texture." Hannah tempers chocolate and fills the goblet molds with tempered chocolate. Hannah struggles to release the wand handles from thick silicone molds. Adam suggests using liquid nitrogen to help release them. Hannah: "Everything else is ready to go. I'm just gonna put one little flower on each one." Hannah was 16 minutes over the time limit. Hannah self-scored: "I'd give myself a 10. But because I was late, I don't think it's a 10. I think it's an 8."
VETERAN ROUND: Adam: "Tempering chocolate in the Great British Menu kitchen is not without its challenges." Adam expressed concern about Hannah brushing the inside of the wand molds with metallic powder: "Usually when you want a wood effect, use a brush and you scrape the outside to get the grain effect on the wood. I want it to look as real as possible." Narrator: "This is the most confident I think I've seen her in the kitchen." Adam: "It sounds like she is coming all guns blazing with every technique she knows, and she speaks extremely confident about pastry." Adam: "Hannah, you were 16 minutes over there. So I might need to take that into some consideration." Adam: "Your malt ice cream, is that malty enough?" Hannah: "I think so, yeah. I had more in it previously as well and it's something I actually didn't add all of today." Orry: "Maybe it would be better with something that's going to cut through all the chocolateyness rather than malt. Yuzu would be nice." Orry: "I think visually it's done. I think the temper's a little bit thick." Orry: "Hits the brief 100% bang on." Jun: "It's beautiful." Peer scores: Orry 9, Jun 9. Adam final feedback: "Hannah, for your dish. The wand looked elegant and grown up. The chocolate was nicely tempered, perhaps a little too thick. The cremeux inside the wand was nice and chocolatey, had a nice pinch of salt, and had a great mouth feel. You were 16 minutes late to the pass, which I'll have to deduct points for." Adam's score: 7. Hannah was eliminated before the judging round and did not present this dish to the judges.
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