Whipped dark chocolate, spiced pumpkin, clementine, gingerbread
Bitter chocolate tart, ‘Hung, drawn and portered’ ice cream
The Lygon Arms, Gloucestershire
800ml whipping cream
730g 70% valhrona chocolate 170g butter
2 x 500ml bottles Hung, drawn and portered ale
1 litre double cream
24 egg yolks
Bring the cream and honey to the boil together, remove from the heat and pour over the chocolate and butter. Whisk until smooth, then pour into blind baked cocoa round tart shells and set aside.
Boil the cream and add the porter, then turn down and keep on a medium heat. Whisk the yolks and sugar until combined, then add to the cream and cook until the mix begins to thicken like custard. Pass, cool and churn in an ice cream machine.