21st August 2020

Food / Isla Rechner

Recipe: Chocolate Ganache, Hazelnut Praline with Violet and Lemon Ice Cream

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Recipe: Chocolate Ganache, Hazelnut Praline with Violet and Lemon Ice Cream

Serves: 5

Cooks in: 45 mins . Setting time: 8 hours

Difficulty: Medium


Violet Lemon Ice Cream

150ml Monin violet syrup
1 tin condensed milk
400ml double cream
Zest of 1 lemon
6g blueberry powder

Chocolate Ganache

225g double cream
150g 54% chocolate

Hazelnut Praline

50g roasted hazelnuts
100g caster sugar
25ml water


There is a scene in one of my favourite films, “Under the Tuscan Sun”, where the protagonist writes a postcard to a fellow traveller. While surveying the market below, she pens the term; “It even tasted purple”. The owner of the postcard baulks at the term muttering under his breath the silliness of the sentence. I, however, agree with the writer and when thinking of the flavour of purple, violet comes to mind. When used with a sleight of hand violet does elevate a dish and pairs well with milk chocolate and lemon. I made chocolate ganache domes that are a synch to prepare but need to be frozen, popped out the mould, then thawed in the fridge for 15 minutes. This dish will work equally well by placing some praline at the base of a glass, the ganache poured over and set, then served with a dollop of the violet ice cream.


1. Violet lemon ice cream: In a small saucepan, place your violet syrup and on medium heat reduce the syrup by half. Leave to cool

2. Place the cream, lemon zest, condensed milk, blueberry powder and the cooled violet syrup in a medium bowl. Using a hand mixer and whisk until thick but still pourable. Pour into an airtight container and place in the freezer until set. This will take at least 6 hours, so overnight is your best option.

3. Chocolate ganache domes: In a saucepan place your cream heating on medium heat until just before scalding. Off the heat, add the chocolate, mixing until you have a glossy ganache.

4. Pour into a silicon half-spheres mould and place in the freezer to set. When ready to serve unmould and leave in the fridge to thaw out for 15 minutes. You want it still to be slightly firm as it will continue to thaw while you are plating.

5. Hazelnut praline: Start by making the caramel. Place the sugar and water in a small saucepan, stir together then place on a medium heat cooking until you achieve a golden amber colour.

6. Stir in the roasted hazelnuts, pouring onto a baking tray to set.

7. Once set, pop into. Food processor and blend until you have a hazelnut praline crumb.

8. PLATING: Put a heaped spoonful of praline onto the centre of a place, place a chocolate dome on top. Followed by a dollop of violet ice cream and crystallised violet pieces.

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Isla Rechner

As group pastry chef of Granger & Co., London-based Isla Rechner can mostly always be found cooking up a storm with her delicious pastry recipes. Over the years, her style has been heavily influenced by growing up around delicious produce in her native South Africa. Her penchant for exploring the world, as well as her upbringing, helps her create eclectic dishes that are full of fun – sunshine food, if you will.

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