Sundae
- Level:
-
Easy
Cremeux Alunga™, espresso and cognac
Used products: Cremeux Alunga™, espresso and cognac
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300 gcream
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110 gmilk
Preparation: Cremeux Alunga™, espresso and cognac
Bring to 40°C
Used products: Cremeux Alunga™, espresso and cognac
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160 gegg yolks
Preparation: Cremeux Alunga™, espresso and cognac
Pour a little of the warm cream over the yolks to temper
Mix in the remaining warm cream and bring to 85°C.
Used products: Cremeux Alunga™, espresso and cognac
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25 gglucose
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1 leaf/leavesgelatin
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25 gCognac
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110 gespresso coffee
Preparation: Cremeux Alunga™, espresso and cognac
Strain and pour over
Emulsify and refrigerate overnight.
Cocoa Nibs & Chestnut Flour Streusel
Used products: Cocoa Nibs & Chestnut Flour Streusel
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150 gcold butter
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150 gbrown sugar
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115 gchestnut flour
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100 galmond powder
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50 gcacao nibs
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25 gcocoa powder
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0.5 gsalt
Preparation: Cocoa Nibs & Chestnut Flour Streusel
Combine all ingredients together in a stand mixer with paddle attachment
Once everything is combined spread on a sheet pan lined with parchment paper. Bake at 330°F for about 15 minutes.
Cocoa Nibs Mascarpone Espuma
Used products: Cocoa Nibs Mascarpone Espuma
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80 gcream
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80 gmilk
Preparation: Cocoa Nibs Mascarpone Espuma
Boil
Used products: Cocoa Nibs Mascarpone Espuma
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22 gcacao nibs
Preparation: Cocoa Nibs Mascarpone Espuma
Pour over
Infuse for 1 hour or overnight. Strain the nibs and adjust the liquid amount back to 160 g if needed.
Used products: Cocoa Nibs Mascarpone Espuma
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40 gsugar
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200 gmascarpone
Preparation: Cocoa Nibs Mascarpone Espuma
Warm the infusion and add
Emulsify. Cool down on ice. Fill a canister with 2 cartridges of No2 gas.
Zéphyr™ Caramel sherbet
Used products: Zéphyr™ Caramel sherbet
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665 gwater
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98 gsugar
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66 gpowdered glucose
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20 ginvert sugar
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12 gpowdered milk
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1 pod(s)vanilla
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4 gice cream stabiliser
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1 pinchCelery salt
Preparation: Zéphyr™ Caramel sherbet
Combine and bring to a boil
Used products: Zéphyr™ Caramel sherbet
Preparation: Zéphyr™ Caramel sherbet
Pour over
Emulsify. Cool down on ice and keep in the refrigerator overnight. Blend well before churning.
Assembly
In a small serving bowl place a quenelle of coffee cremeux.
Sprinkle the streusel next to the cremeux and top it with a scoop of Zephyr™ sherbet. Cover the dish with the cocoa nibs and mascarpone espuma.
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