BEAUTIFUL BURGESS
‘Burgo’ (Luke Burgess) is a too-talented, too-good-looking, way-too-popular chef and friend. The ladies swoon at a mere glance into his flirtatious eyes and stand dumbfounded at his boyish good looks. How the hell can anyone else compete? Mate, here is your sundae — it’s beautiful.
MAKES ENOUGH FOR 8 SUNDAES
BURNT WHITE CHOCOLATE
500 g (1 lb 2 oz) white chocolate, roughly chopped
Preheat the oven to 120ºC (235ºF/Gas ½). Line a baking tray with baking paper and place the chocolate in an even layer across it.
Bake for about 1 hour, using a spatula to move the chocolate around every 10 minutes or so. The chocolate will melt and then seize into a solid lump — don’t hold back, just keep baking it until it is good and brown, like the delicious bits of cookies that get slightly burnt in the oven.
Remove from the oven and leave to cool, before chopping into small chunks.
The burnt chocolate can be stored in an airtight container for up to 1 week.
PEACH COMPOTE
8 peaches
50 g (1¾ oz) caster (superfine) sugar
1 lemongrass stem, white part only, lightly bruised with the back of a knife
Cut the peaches into chunks and remove the stones. Put the sugar in a medium-sized saucepan over medium heat and wait for it to caramelise. This will take about 5 minutes.
Add the peach chunks all at once. Slip in the lemongrass and cook for about 5 minutes, or until the peach is tender. Pour into a container and chill in the fridge until needed.
The compote can be made 1–2 days ahead. Remove the lemongrass before using.
Serve the ice cream with the peach compote and burnt white chocolate bits and salty walnuts spooned over the top. Perfect.
Best eaten in a stripy T-shirt and skinny jeans.