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Jozef Youseff's Maxin' Relaxin' ice cream dessert

 Created with retailer Ocado, this dessert features ingredients from Hackney Gelato and Daylesford, for a decadent after-dinner treat designed to help you unwind

Jozef Youseff's Maxin' Relaxin' ice cream dessert

Serves 1

Preparation time 1 hour 30

Cooking time 0 mins

If you're going to collaborate with a chef on a range of fun, ice-cream-based desserts, you can probably do a lot worse than Jozef Youseff. As pastry chef at Heston Blumenthal's three-Michelin-starred Fat Duck in Bray, Youseff has been creating experimental and artful dessert concoctions at the very top level for years.

That's exactly what online retailer Ocado has done, recruiting Youseff to make use of some of the platform's best independent retailers – including a couple of our favourites in Daylesford and Hackney Gelato – in a range of delicious desserts that are meant to suit a range of moods. Check out our favourite, the Maxin' Relaxin', below, featuring decadent caramel, biscuit, brazil nuts and chamomile for an exquisite treat.

Ingredients

  • 2 camomile tea bags
  • 200g granulated sugar
  • 60ml double cream
  • 4 tbsp salted butter
  • 80g Hackney Gelato Butterscotch Gelato
  • 1 Belvita Honey & Nut Breakfast Biscuit
  • 9g Daylesford Organic Brazil Nuts
  • 3g Ocado Pumpkin Seeds

Method

  1. For the caramel, bring 60ml water to a boil and take off the heat, add the camomile tea bags and leave to cool to room temperature, then remove the tea bags and discard.
  2. In a small saucepan over medium heat, add sugar and cover with the camomile tea from step 1. Bring to a simmer over medium heat, stirring often until sugar is dissolved. Increase the heat to medium-high and cook until deeply golden, without stirring.
  3. Once the caramel is a deep copper colour, take off the heat and immediately stir in cream and butter. The mixture will bubble up so take care with this step. Leave to cool slightly in the pan, then transfer to a container to cool completely.
  4. For the ice cream sandwich, place two scoops of ice cream on the biscuit.
  5. Chop the brazil nuts and sprinkle on the ice cream with the pumpkin seeds.
  6. Drizzle over the camomile caramel.
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