Jamie Oliver Rocky Road

Jamie Oliver Rocky Road

118

<p>Oh man. Jamie Oliver Rocky Road. You know that dessert that just gets you? This one’s it. Sticky, crunchy, rich beyond reason—and weirdly nostalgic, like &hellip; </p>

Ingredients
  • Meringues, smashed like a sugar blizzard Popcorn, unsalted but loud Digestive biscuits, the comfort kind Nuts, seeds, bits with crunch Dried fruit—sticky, chewy, you know the type 1 tablespoon sesame seeds, optional if you’re feeling fancy 50 g white chocolate, for that last little flex
Preparation Info
  • Prep Time: - min
  • Cook Time: - min
  • Rest Time: - min
  • Serving: - people
  • Difficulty: -
  • Meal Type: -
Steps
  1. First—chocolate. Break it into rough pieces. Toss into a heatproof bowl and sit that over simmering water. Not boiling. Gentle. Like a whisper. The bottom of the bowl shouldn’t touch the water—basic bain-marie stuff. Stir when you remember. Let it melt into something that smells like every cozy memory you’ve ever had.
  2. While that happens, start breaking your fillings. Literally. Smash the meringues with your hands. Tear the fruit. Crumble those biscuits like you’re mad at them. Chop nuts if they’re hulking beasts. Basically: reduce everything to chaos.
  3. Now the mix. Chocolate should be smooth by now. Take it off the heat, dump in your fillings. Stir it like you mean it. Get everything coated. Sticky, lumpy, gloriously messy.
  4. Grab a tray—lined and ready (30 x 25 cm or thereabouts). Pour the chocolate chaos in. Flatten it out a bit. Not too neat. This isn’t about perfection.
  5. Sprinkle sesame seeds if you remembered. Or don’t. Into the fridge it goes. At least two hours. Walk away. Let it become something new.
  6. White chocolate time. Melt it. Drizzle it with a spoon like you’re Jackson Pollock on a sugar high. Let it set again. Then slice. Big chunks, sharp knife. Eat.
Allergens
  • No allergen info available.