Ocoa™ Sour Dough Ice Cream

Heat in a saucepan to 40ºC.

Add stirring conitinuously

Heat to 85ºC.

Remove from heat, add

Quickly chill to 4ºC

Mix in a blender and run through the ice cream maker

Keep at -18ºC.

Mix in a saucepan

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

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.

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.