Frozen Chocolate Gateau

Prepare the custard.

Add milk and cream into a sauce pot.

Bring it up to a boil.

At the same time, in a large bowl, whisk together yolk, sugar and cornflour.

Whisk until well combined.

Allow the milk mixture to boil for 1 min.

Remove from heat.

While still whisking, gradually ladle the milk mixture into the yolk mixture.

This is to temper the egg.

Repeat the process until the milk mixture is fully incorporated.

Transfer the mixture back into the sauce pot.

Turn the heat up to medium and continue whisking.

Once the mixture starts to thicken, continue whisking for a couple of mins.

Transfer into a bowl and cover with cling film.

Make sure the cling film is in contact with the custard.

Set aside to cool down.

Prepare the crust.

Lighting grease the cake pan with melted butter.

Line with parchment paper, on the bottom as well as the sides.

Add the biscuits into a food processor.

Blitz until fine powder forms.

Transfer into a large mixing bowl.

Add in butter and Nature's Superfoods' yacon root syrup.

Mix lightly to combine well.

Transfer the mixture into the prepared cake pan.

Using an offset spatula, gently spread and compress the biscuits mixture on the bottom of the cake pan to form a crust.

Pop it into a freezer until ready to use.

Prepare the gateau.

In a sauce pot over medium heat, add cream, salt and passionfruit.

Stir to combine well.

Bring it up to a slow simmer.

Continue simmering for a couple of mins.

Add in 100g of the custard.

Whisk to combine well.

Remove from heat and set aside.

Melt dark and milk chocolate on a double boiler.

Once melted, remove from heat and stir in a pinch of salt and Nature's Superfoods' raw cacao nibs.

Pass the cream mixture thru a fine sieve and into the chocolate mixture, 1/3 portion at a time.

Gently fold to combine well.

Discard all the residue.

Repeat the process until all the cream mixture is fully incorporated.

Brush a thin layer of the chocolate mixture onto the frozen crust.

Return back into the freezer for 5 mins.

*This is to ensure there isn't any leakage.*

After 5 mins, pour the chocolate mixture into the cake pan.

Using an offset spatula, lightly smoothen the surface.

Return back into the freezer to let it set for at least 6 hrs.

Prepare the dusting.

Melt chocolate on a double boiler.

Once melted, remove from heat, stir in a pinch of salt and set aside to cool slightly.

Add in the oil gradually while stirring.

Keep stirring until well combined.

Unmold the gateau from the cake pan and carefully transfer onto an inverted baking tray lined with parchment paper.

Using a pastry brush, brush the whole gateau with the chocolate mixture.

Return back into the freezer and let it set for at least 30 mins.

Remove from the freezer, lightly dust with Nature's Superfoods' raw cacao powder.

Heat slicing knife with fire.

Slice and serve.