Chocolate and ginger crémeux with salt breton crumb

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes
  • Serves:6


    200ml whole milk
    200ml double cream
    4 egg yolks
    60g caster sugar
    ½ tsp ground ginger
    100g dark chocolate, broken into small pieces
    60g milk chocolate, broken into small pieces

    40g unsalted butter, at room temperature
    40g caster sugar
    55g plain flour
    scant ½ tsp sea salt flakes 
    1 tsp baking powder
    1 egg yolk
    10g dried banana slices*

    *selected stores



    1. Bring the milk and cream just to the boil. Meanwhile, whisk the egg yolks, sugar and ginger together. Pour the milk and cream mixture over the eggs and sugar, whisking as you go. Then return the mixture to the pan and cook over a low heat until thick enough to coat the back of a wooden spoon. Pour into a bowl, add the dark and milk chocolate, and allow to stand for 10 seconds before stirring until combined. Pour into small bowls or teacups and chill until needed.

    2. For the crumb, preheat the oven to 180°C, gas mark 4. Cream together the butter and sugar, then add the flour, salt and baking powder and mix to combine. Add the egg yolk and stir together. Spread out on a tray and bake for 10-15 minutes, until golden. Cool and crumble up with the banana slices. Serve the desserts with the crumb sprinkled over. Any extra crumb will keep in an airtight container for 3 days

    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue

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