Estrella Damm Top 50 Gastropubs

How to make: marmalade ice cream sandwich

By Nikkie Sutton

- Last updated on GMT

Sweet sensation: this dessert will tickle the tastebuds
Sweet sensation: this dessert will tickle the tastebuds
This stunning dessert comes from London’s only Michelin-starred pub, the Harwood Arms, which is run by head chef Sally Abé.

Ingredients

(will make 24)

For the bread crisps:

  • 1 loaf of brown bread
  • Stock syrup

For the parfait:

  • 500g mascarpone
  • 600g marmalade
  • 60g reduced mandarin purée
  • 100g glucose (dissolve)
  • 6 leaves gelatin (soak in 3 tbsp cream and dissolve)
  • 400g sugar
  • 2 tbsp water
  • 400g egg yolks (about 22 medium sized yolks)
  • 400g whipping cream

For mandarin gel:

  • 1l mandarin Juice
  • 10g agar-agar

For the reduced mandarin purée:

  • 1kg mandarin juice

Method

For bread crisps:

  • Cut a loaf of brown bread into 4 pieces and freeze
  • Once frozen, cut on a slicer to a thickness of 2mm
  • Brush with stock syrup
  • Transfer to a tray lined with baking parchment and place another heavy tray on top
  • Bake at 175°C for 8 to 10 minutes until golden brown and crisp
  • Leave to cool

For parfait:

  • Mix mascarpone, marmalade, reduced purée, glucose and gelatin
  • Heat sugar and water to 120°C and add to egg yolks
  • Whip cream to soft peaks
  • Add yolk mixture to mascarpone mixture and fold through
  • Then fold through the whipped cream
  • Freeze in moulds lined with cling film overnight

For mandarin gel:

  • Mix juice and agar-agar
  • Bring to the boil for 2 minutes and set in tray
  • Once cooled, blend in Vitamix and pass through a fine sieve
  • For reduced mandarin purée
  • Reduce juice to 230g

To assemble:

  • Cut the parfait into 2.5cm slices
  • Place a piece of brown bread either side of the parfait
  • Pipe mandarin gel on top of the parfait
  • Sprinkle with crystalised orange zest

Prep time: ​1 hour

Cooking time: ​1 hour (plus 6 hours freezing)

And to drink?

Sweet Sherry

A sweet sherry will pair perfectly with the zingy flavours of this dessert.

 

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