Asparagus ice cream
For an interesting spring-veg twist on a classic dessert, try Ben Ungermann’s asparagus ice cream
200 g sugar
8 stalks asparagus
2 cups cream
Dark Chocolate Biscuit 35g flour
35g self raising flour
2 heaped tbsp cocoa
80g milk chocolate
10 - 20g icing sugar
1 Combine eggs and sugar in stand mixer and whisk until white fluffy. Around 15 minutes on high speed.
2 Meanwhile blend asparagus and milk altogether until a puree. Push the contents through a sieve until you have 1 cup. Place cup of puree in the stand mixer and whisk on a medium speed.
3 Add cream and whisk mixture until thickened. Add to churner and allow to set.
4 For the biscuit place all ingredients in a bowl and rub with fingers until a crumb forms. With the palm of your hand work into a dough.
5 Place dough on a lined baking tray push down until around 1 cm high. Place in oven at 180 for 15-20 minutes. Allow to cool and then crumb.
6 To make chocolate sauce place all ingredients in a small pot on a low to medium heat. Stir until completely emulsified. Allow to cool.