Credit: E Michael Wolf
Few combinations of words have the power to strike nostalgia into the heart of even the most battle-hardened adult than these three: ‘ice cream cone’.
Kilometre long queues that stretch around blocks; international accolades for local gelaterias; and extreme recipes that would rival those of Victor Frankenstein are all testament to Australia’s current predilection for this frozen throwback to summers past, many variations on which are receiving adult upgrades with the help of from-scratch recipes that allow for more mature variations in flavour.
One such version is the Deconstructed Raspberry Choc Coffee Cone created by Sydney-based pastry chef Sienna Wedes of Patissienna, which elevates the humble dessert through using luscious dark chocolate ice cream enlivened with a shot of Nespresso Ristretto that’s then studded with cookie crumbs, shards of frozen raspberry and crowned with a gold dust inflected waffle cone to awe your inner child. The result is the ideal combination of craving quashing nostalgia and pick-me-up perfection that heralds the start of the summer months in a spectacular fashion.
What’s even more perfect is that, despite appearances, it can easily be put together at home even if you don’t have an ice cream maker (though one certainly helps). No-churn ice cream of the kind usually made by folding together sweetened condensed milk, cream and your flavouring of your choice will have the entire neighbourhood knocking at your door in no time at all.
Credit: E Michael Wolf
100g quality 70% cocoa dark chocolate, chopped into rough pieces
270ml full-cream milk
1 shot Nespresso Ristretto (40mL)
3 egg yolks
300ml whipping cream
Hand full of frozen raspberries
Crushed cookie crumbs
Using your Nespresso machine, extract a shot of Ristretto coffee at 40ml.
Place chocolate, milk and Nespresso into a heavy-based saucepan. Gently heat the mixture, stirring until smooth and combined. Remove from the heat and allow to cool slightly.
Beat the sugar and egg yolks in a bowl until they become thick and pale in consistency. Stir into the cooled chocolate milk mixture. Return a gentle heat, constantly stirring until it thickens and coats the back of a spoon. You must not boil the mixture otherwise it will curdle. Pour into a separate bowl and allow to cool to room temperature.
Whip the cream into soft peaks and fold into the cooled chocolate mixture. Using an ice cream machine, churn until the mixture is to the desired texture and frozen correctly.
To make a no churn ice cream, simply whisk 300ml of double cream with 175g of sweetened condensed milk, folding in the cooled chocolate mixture as detailed above.
Before placing the ice cream into half spherical moulds and into the freezer, roughly chop the raspberries and stir through the ice cream. Be careful not to mix too much as you still want the raspberries to be a solid piece and not blended into the ice cream. Place moulds in the freezer and allow to set until firm before assembling.