Recipe of the month: Seaham Hall

July 18, 2016

Chocolate mousse with butterscotch and créme fraiche ice cream. Indulge your sweet tooth with this decadent recipe from the new head chef at Seaham Hall, Ross Stovold


Ice cream
400g full fat milk

50g caster sugar

4 egg yolks

50g milk powder
200g crème fraîche

150g dark brown sugar

50g salted butter

160g whipping cream

Chocolate mousse
200g cornflakes

50g melted butter

40g golden syrup

120g egg whites

65g castor sugar

300g castor sugar

70g water

100g egg whites

300g of good quality dark chocolate

350g whipping cream


• Ideally, make the ice cream the day before by slowly warming the milk until it just reaches boiling point. In the meantime, whisk together the egg yolks and sugar.

• Once the milk has reached boiling point slowly pour into the yolk and sugar mixture, whisking continuously.

• Pour this into a clean pan and over a low heat cook until it reaches 84 degrees. Use a wooden spoon to keep the mixture moving.

• Pour the mixture through a sieve onto the milk powder and whisk to mix thoroughly. Once cool, mix in the crème fraîche.

• Churn the mixture using the instructions of your machine.

• For the butterscotch, put all the ingredients into a pan and slowly dissolve then increase the temperature until the mixture starts to boil and cook for 8 mins,
stirring continuously.

• Remove from the heat and allow to cool at room temperature.

• Mix the cornflakes, melted butter and golden syrup together and press into a clingfilm lined 10cm x 20cm x 3cm mould.

• Chill this in the fridge.

• Whisk the 120g of egg whites until soft peaks form and slowly add the 65g castor sugar until it becomes thick and glossy, like a meringue.

• In a pan, slowly melt the other 300g of sugar and water over a low heat – do not stir! Once melted increase the heat and cook until it reaches 121 degrees centigrade. As the sugar reaches 110 degrees whisk the additional 100g of egg whites in a food mixer.

• Slowly pour the hot sugar onto the egg whites and whisk until this meringue is cooled. Fold this into the other meringue mixture.

• Melt the dark chocolate and softly whip 350g whipping cream.

• The next part is very important: you need to combine the meringue, chocolate and cream very carefully or you run the risk of splitting the mix.

• Add one third of the meringue into the chocolate and mix well, next add the rest of the meringue in two parts, carefully folding the mixture until totally combined.

• Now fold in the softly whipped cream in three stages, again folding in carefully. Take your time or the mousse will split!

• Pour the mixture into the pre-prepared mould and set in the fridge.

• Remove from from the fridge an hour before you plan to serve with the freshly churned ice cream and butterscotch.

Seaham Hall