Ingredients

Serves 4

Sable Biscuits
200g butter
400g flour
2g baking powder
100g corn flour
200g icing sugar
2 egg yolks
Pinch salt

Chocolate pave
310g dark chocolate
275ml thickened cream
3 egg yolks
2 whole eggs
25g caster sugar
1 tbsp honey
1 leaf gelatine

Caramel sauce
150g castor sugar
Splash sherry vinegar

Good quality caramel or vanilla ice-cream to serve


 

Method

Sable Biscuits
Mix the flour, baking powder and salt. Cream the butter and icing sugar with a beater until soft and pale. Add the egg yolks, fold in the flour mix and combine. Spread the mixture on a tray and refrigerate for at least an hour. Cut out desired shapes (or roll into a log and slice) and bake in a pre-heated oven at 170°C until golden (10-15 minutes).

Chocolate pave
Soak the leaf of gelatine until soft.
Melt the chocolate and add the leaf of gelatine.

Combine the egg yolks, whole eggs and sugar and whip into a sabyon (soft peak). 
Whip the cream until soft peaks are formed.

Fold the sabyon into the warm chocolate then add the whipped cream to the chocolate and egg mixture.

Pour into a tray lined with cling wrap and set overnight.

Caramel sauce
Heat the sugar in a pan over a moderate heat until it starts to melt and caramelize. Stir carefully, remove from heat and add the vinegar. Take care as it will throw off steam as it hits the hot toffee.

To serve: On a plate, place a small square of the chocolate pave dusted in cocoa powder, a ball of caramel ice cream and a warm sable, slightly broken. Drizzle with caramel sauce.