Icebox Custard Ring with Chocolate Sauce
- For the custard
- 50 grams raisins
- 4 tablespoons Rum
- 400 milliliters milk
- 1 Vanilla bean
- 6 medium egg yolks
- 120 grams sugar
- 500 milliliters Whipped cream
- 50 grams Ladyfinger
- 50 grams diced Candied lemon
- 50 grams diced candied orange
- Cocoa (for dusting)
Mix raisins with 2 tablespoons rum, cover and let soak for about 2 hours.
For the custard, pour milk into a pot. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Add vanilla bean and seeds to milk and heat slowly. Thoroughly mix egg yolk and sugar in a bowl. Remove vanilla pod from milk. Pour milk in a thin stream into egg yolk mixture, stirring constantly. Set bowl over a hot-water bath and beat custard mixture until thickened and frothy. Set bowl over a cold-water bath and stir custard mixture until chilled through. Beat cream until stiff and fold into custard mixture.
Line a bundt cake pan about 2 liters (approximately 8 cups) with plastic wrap. Drizzle remaining rum over ladyfingers. Drain raisins and mix with candied lemon peel and candied orange peel into custard. Fill bundt pan with layers of custard and ladyfingers. Cover bundt pan and freeze custard ring for 4-6 hours.
For the chocolate sauce, cut chocolate into pieces. Heat cream and stir in chocolate until melted. Dissolve espresso powder in rum and stir into sauce mixture with a pinch of salt. Let sauce cool while stirring.
Invert bundt pan to remove custard ring onto a plate and remove plastic wrap. Dust custard ring with cocoa, cut into slices and drizzle with the chocolate sauce to serve.