Ocoa™ Sour Dough Ice Cream

Ocoa™ Sour Dough Ice Cream

Level:
Difficult

Ocoa™ Sour Dough Ice Cream

Used products: Ocoa™ Sour Dough Ice Cream

  • 1.0 lb
    water
  • 1.1 lb
    milk
  • 5.4 oz
    cream
  • 14.3 oz
    dextrose

Preparation: Ocoa™ Sour Dough Ice Cream

Heat in a saucepan to 40ºC.

Used products: Ocoa™ Sour Dough Ice Cream

  • 2.1 oz
    sugar
  • 0.4 oz
    stabilizer
  • 2.8 oz
    powdered milk
  • 2.1 oz
    invert sugar

Preparation: Ocoa™ Sour Dough Ice Cream

Add stirring conitinuously

Heat to 85ºC.

Used products: Ocoa™ Sour Dough Ice Cream

Preparation: Ocoa™ Sour Dough Ice Cream

Remove from heat, add

Quickly chill to 4ºC

Used products: Ocoa™ Sour Dough Ice Cream

  • 3.5 oz
    yeast
  • 2.8 oz
    freeze-dried sourdough

Preparation: Ocoa™ Sour Dough Ice Cream

Mix in a blender and run through the ice cream maker

Keep at -18ºC.

Cocoa pulp

Used products: Cocoa pulp

  • 7.1 oz
    cocoa pulp
  • 0.1 oz
    agar

Preparation: Cocoa pulp

Mix in a saucepan

Bring to a boil, stirring continuously.
Chill and mash until obtaining a smooth and creamy consistency.

Balsamic meringue

Used products: Balsamic meringue

  • 3.5 oz
    sugar
  • 2.1 oz
    egg white
  • 0.5 oz
    balsamic vinegar

Preparation: Balsamic meringue

Mix together in a bowl

Heat in a bain marie to 65ºC until the sugar dissolves.
Beat until peaks form and pipe little peaks of meringue in a Silpat.
Let dry in the oven at a low temperature, around 50ºC for about 6 hours.

Other ingredients

In a deep dish, place a drop of the cocoa pulp, the Chocolate Drops 50% and the fresh litchis on top.
Make a scoop of sourdough ice cream and Ocoa™ dark chocolate couverture 70%. Dip in a bowl of whipped cream and then dip in the balsamic meringue so that they blend together. Serve the scoop on top of the litchis.
Serve the dessert in a dish that resembles resting bread dough.