Dame Blanche with sesame-toffee coffee

Method

• step 1

  To make the toffee, line a baking sheet with a silicone mat or use baking paper brushed with a little neutral oil. Heat the butter and oil in a frying pan over a medium heat, whisk well, then add the sugar. Gently warm it to 150C, swirling the pan, but not stirring too much as the sugar can seize up. Carefully pour out the molten sugar onto the lined sheet, and spread out in a 2-3mm layer using a spatula.

• step 2

  Sprinkle over the coffee and sesame seeds then, using another piece of baking paper or the spatula, gently press into the hot sugar. Leave for 20 min to harden then snap into shards.

• step 3

  For the fudge sauce, heat the butter in a small pan over a medium heat with the sugar, cream, oil, cocoa and 1½ tsp of fine sea salt, whisking continuously. Bring to just below boiling point, then take off the heat.

• step 4

  Add a third of the chocolate and whisk until it’s melted through. Repeat with another third and then the final third – you should have a thick luscious sauce. If any oil has separated, add 1 tbsp of cold water and whisk through vigorously – this will bring everything back together.

• step 5

  To assemble, scoop the ice cream into sundae glasses and, if you like, pile on some extra whipped cream. Spoon over the warm fudge sauce and sprinkle over shards of toffee. Decorate with wafer rolls and a cocktail cherry.