Ingredients

For the vanilla and dark rum ice cream

  • 500g whole milk
  • 3 vanilla pods, split lengthways
  • 120g egg yolks
  • 200g unrefined caster sugar
  • 50g dark rum
  • 350g soured cream
  • For the chocolate caramel sauce
  • 120g caster sugar
  • 300g water
  • 90g cocoa powder
  • 20 coffee beans
  • 2g table salt
  • 30g chocolate (70% cocoa solids)
  • For the caramel yoghurt sauce
  • 500g whipping cream
  • 1kg caster sugar
  • 240g unsalted butter
  • 100g yoghurt
  • For the passion fruit pâte de fruit
  • 500g passion fruit purée
  • 100g glucose
  • 350g unrefined caster sugar
  • 13g yellow pectin
  • For the roasted almond paste
  • 200g whole blanched almonds
  • 5g egg white
  • 5g table salt
  • For the feuilletine and almond base
  • 40g chocolate (32% cocoa solids), chopped
  • 50g feuilletine (caramelised puff pastry)
  • For the chocolate pieces
  • 250g chocolate (70% cocoa solids)
  • For the caramelised banana and rum purée
  • 6 bananas, peeled
  • 70g rum
  • Grated zest of 2 limes
  • For the white chocolate icebergs
  • 1kg white chocolate
  • Method1. Pour the milk into a pan, add the vanilla pods, bring up to 90°C and remove from the heat. Place the egg yolks and sugar in the bowl of a food mixer and beat for 5 minutes until light in colour.2. Return the milk to the heat and allow it to reach 50°C. Whisk in the egg yolk and sugar mixture and bring the temperature up to 70°C. Hold at this temperature for 10 minutes.3. Remove from the heat and allow to cool in a bowl over an ice bath. Cover and allow to infuse in the fridge for 8 hours.4. Strain the custard through a fine sieve, then stir in the rum and soured cream. Churn in an ice-cream machine to -5°C. Place the ice cream in a chilled container. Cover and store in the freezer until needed.5. Place the sugar in a pan and bring to 150°C over a high heat. Once melted and caramelised, reduce the heat and whisk in the water, cocoa powder, coffee beans and salt. Bring the mixture to the boil and simmer for 5 minutes, stirring frequently. Remove from the heat.6. Finely chop the chocolate and add to the pan, whisking until the chocolate has melted. Cool over an ice bath to 5°C and refrigerate until needed.7. Pour the cream into a pan and bring to a simmer. Remove from the heat and keep warm. Place the sugar in a large pan and bring to 150°C over a high heat, melting the sugar and caramelising to a golden brown.8. Gradually whisk in the butter and the warm cream. Strain through a fine sieve and cool over an ice bath. As the mixture begins to cool, whisk in the yoghurt. Refrigerate until needed.9. In a pan, heat the fruit purée and glucose. In a bowl, mix the sugar and pectin together and add to the fruit purée mixture. Stirring regularly, bring the mixture to 69° Brix.10. Pour the mixture into a container and allow to set at room temperature and cool completely before placing in the fridge. Run the mixture through a fruit pureeing machine such as PacoJet and transfer to a piping bag.11. Preheat the oven to 180°C and line an oven tray with a silicone mat. Mix the ingredients evenly in a bowl and spread over the prepared tray. Bake for 10-15 minutes or until golden brown. Remove from the oven and leave to cool.12. Roughly chop 15g of the almonds; set aside. Place the remaining almonds in a food processor and blitz until smooth.13. Melt the chocolate in a microwave or over a bain-marie. Stir in the almond paste, almonds and feuilletine until it comes together, being careful not to overmix.14. Line a baking tray with parchment. Spread the mixture on it to a 5mm thickness. Place in the fridge to set. Cut to the dimensions of the iceberg bases. Keep in an airtight container.15. Preheat a water bath to 53°C. Put all but 25g of the chocolate in a sous-vide bag, seal under full pressure and place in the water bath for 12 hours.16. Finely chop the reserved 25g chocolate. Temper the melted chocolate using the chopped chocolate to seed it. Once the seed has been added, bring the chocolate down to 28°C, then take it back up to 32°C.17. Ladle the chocolate onto 4 acetate sheets (A4 size) and spread to a thickness of 2-3mm. Cut into pieces to fit inside the iceberg, then cover and store in a cool, dry place.18. Place the bananas and rum in a pan and cook until soft. Transfer to a bowl, add the lime zest and allow to cool. Use a whisk to purée the mixture until smooth. Store in the fridge until needed.19. Preheat a water bath to 53°C. Put all but 100g of the chocolate in a sous-vide bag, seal under full pressure and place in the water bath for 12 hours.20. Finely chop the reserved 100g chocolate. Temper the melted chocolate using the chopped chocolate to seed it. Once the seed has been added, bring the chocolate down to 28°C, then take it back up to 32°C.21. Use the chocolate to line an iceberg-shaped mould. Knock out the air bubbles by tapping the sides of the mould. Pour out the excess chocolate by turning the mould over and scraping the bottom. Place the mould on a wire rack to allow the chocolate to cool and harden. Once fully set, remove the iceberg and store in an airtight container in a cool, dry place.22. Temper the ice cream enough to make it spreadable and spoon into the icebergs until they are one-third full. Make several holes in the ice cream and fill with the sauces, pâte de fruit and fruit purée. Place a sheet of chocolate over the top.23. Cover with more ice cream so that the icebergs are two-thirds full. Make several more holes and fill with the sauces. Place another chocolate piece on top. Repeat the steps again up to the top of the iceberg and place the feuilletine and almond base on top, fitting securely to seal.© Heston Blumenthal 2010