Chocolate And Peanut Mousse Cake With Gingerbread Ice Cream

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Great British Chefs
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450 ml of milk

300 ml of double cream

1 vanilla pod

500 ml of sugar syrup

9 egg yolks

4 g of ice cream stabilizer

500 g of ice

200 g of gingerbread

90 g of sugar

1 1/2 tsp of pectin powder

3 egg whites

1 1/2 gelatine leaves, softened

270 g of double cream, whipped to ribbon stage

255 g of peanut butter

50 ml of water, boiling

flaky sea salt, to taste

1 1/2 tbsp of ground almonds

225 g of dark chocolate, minimum 60% cocoa solids

205 g of caster sugar

125 g of unsalted butter, plus extra for greasing

1 pinch of sea salt

4 large eggs

150 ml of water

175 g of caster sugar

60 g of cocoa powder

125 ml of double cream

2 1/2 gelatine leaves

60 g of dark chocolate

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