A traditional and picturesque establishment in the heart of the Peak district. A step back in time but certainly not in standards. The chocolate dessert, as with the food created generally, offers an innovative take on the classic British dishes.

SERVES 6

Equipment

Teaspoon

Cut off plastic drainpipe (6cm x 5cm)

1 piping bag

Base Ingredients

100g Crunchy nut cornflakes

10g Butter

10g Golden syrup

Method

1. Crush cereal, melted butter, golden syrup together and press into moulds

2. Ball 6 teaspoons of ice cream and place back in the freezer

Fondant Ingredients

175ml Double cream

25ml Milk

2 Egg yolks

60g Sugar

115g Dark Chocolate (See recommendation below)

8 teaspoons ice cream of your choosing

Method

1. Lightly whip milk and cream to soft peak

2. Boil sugar to 120°C (Jam on a sugar thermometer)

3. Add this directly to egg yolks and whisk. The sugar has to still be hot though because this cooks the egg yolks.

4. Fold cream and egg mixture together

5. Whip melted chocolate into cream mixture till completely emulsified

6. Fill tubes 1/2 full with chocolate mixture, press ice cream balls into the middle of the tube, use remaining chocolate mix to fill moulds, then smooth top. Place in the fridge for 8hrs to set

7. To de tube gently warm the outside and push from the base onto a plate and garnish as required.

Serve with a glass of Antinori Aliatico sweet red wine available from Berkmann wine cellars.

The Peacock

Rowsley

Derbsyshire

DE4 2EB

England

Chocolate Traveller Notes

I recommend using either Valrhona Manjari, Michel Cluizel Concepcion or the Amedei Toscano Black 66%. This dessert does not require anything above 70% cocoa content as it should be sweet and uncomplicated.