Pudding - Chocolate lava cake with green tea ice cream (Sam Tsang)

Published: Friday, 14 September 2007, 5:08PM

INGREDIENTS

ICE CREAM
• 6 large fresh eggs at room temperature
• 3 tbsp caster sugar
• 500 ml double cream
• 2 tbsp green tea matcha powder 
• 200 ml full fat milk

CHOCOLATE LAVA CAKE
• 250g unsalted butter
• 200g 70% cocoa chocolate
• 2 large fresh eggs
• 4 tbsp granulated sugar, to coat the ramekins
• 10 tbsp castor sugar 
• 2 tbsp icing sugar, for dusting
• table salt
• ¼ tsp cream of tartar

FRUIT SALAD
• 2 oranges
• 1 lemon
• 2 tbsp sugar
• 1 tsp ground cinnamon powder
• 2 tbsp orange blossom water
• 1 tsp vanilla extract
• 6 large strawberries
• 1 banana
• 6 raspberries

METHOD

PRE-HEAT  THE OVEN TO 220 DEGREES C

1. To make the ice cream, whisk the eggs and half the caster sugar and in a separate bowl and whisk the double cream until stiff. 
2. Combine the egg mixture and double cream.  
3. In a separate bowl, combine the green tea powder and the remaining caster sugar. Then whisk the green tea mix into the milk.  Then whisk the flavoured milk into the eggs and cream mixture. 
4. Churn the mixture in an ice cream machine for 20 minutes. After 20 minutes transfer to the freezer.
5. For the fruit salad, chop all the fruit into pieces. Mix the fruit together with the sugar, cinnamon, orange blossom water and vanilla extract in a bowl and leave to marinate for 30 minutes
6. For the lava cake, in a bain Marie, melt the butter.
7. Coat the ramekins with butter then freeze the ramekins for 10 minutes. Brush the ramekins with a second coat of butter and sprinkle with granulated sugar. Freeze the ramekins again for 2 minutes.
8. Break up the chocolate and melt into the butter in the bain marie, Place the bowl in a larger bowl of cold water and allow to cool for 5-10 minutes.
9. In another bowl, separate two eggs. Mix the egg yolks into the cooled chocolate and butter mixture.
10. Then beat the egg whites, a pinch of salt, the cream of tartar and caster sugar. Fold the beaten egg whites into chocolate mixture.
11. Pour the mixture into the ramekins bake in the oven for 7 minutes at 220 Degrees Celsius.
12. Remove ice-cream from the freezer
13. Serve the lava cake with a scoop of ice cream and a spoonful of fruit salad.