Viennetta

Method

1. Whip the cream until soft peaks form, then add the glucose, icing sugar and vanilla seeds. Whisk until the cream has a pipe-able consistency and holds up on its own. Put a star-shaped nozzle on a piping bag, then fill with the whisked cream.
2. Place some lightly oiled baking paper on a small, chilled tray and pipe a rectangle of cream mixture onto the paper (about 22cm long x 10cm wide). Drizzle over a little of the melted chocolate using a fork or fine piping bag, or spray it on (see tip).
3. Place in the freezer to set for about 45 minutes (keep the remaining cream in the fridge), then pipe more cream over the top and drizzle or spray over more chocolate. Continue in this way until all the cream is used (you should have about 4 layers of cream), ending with a drizzle of chocolate.
4. Freeze for at least another 2 hours and serve in slices.