Rocher ice

Recipe components

CRUNCHY HAZELNUT PRALINE

IngredientsPreparation

Melt separately

Add

And finally

Spread a fine layer over an guitar sheet, leave to set in the fridge and then cut out 3cm circles in diameter.

SALTED CARAMEL FOR THE FROZEN CENTER

IngredientsPreparation
  • 250g
    sugar

Use dry caramelisation method to caramelise the sugar

  • 150g
    35% fat liquid cream
  • 50g
    whole milk
  • 25g
    glucose syrup DE 44
  • 5g
    salt
  • 2pod(s)
    vanilla

Deglaze with

  • 1g
    gelatin leaves

Take of the heat as soon as all the liquid has fully incorporated
Add previously soaked gelatine sheets

  • 100g
    salted butter

Cool at approx. 50°C and add

Stir and leave aside

HAZELNUT ICE CREAM

IngredientsPreparation
  • 900g
    whole milk
  • 60g
    35% fat liquid cream
  • 410g
    water

Heat

  • 10g
    ice cream stabiliser

Add

  • 240g
    sugar
  • 160g
    dextrose

Keep on the heat and add

Once approx. 70°C are reached, add

And pasteurise the mixture at 85°C
Blend in a mixer and cool down quickly to 4°C, leave aside for 6 to 24 hours maximum and stir occasionally
And then freeze

MILK CHOCOLATE AND PRALINÉ GRAINS COATING

IngredientsPreparation

Melt separately

Combine the two together and add

Make sure the temperature is at approx. 35°C  to dip the frozen spheres

ASSEMBLY

1. Put the hazelnut ice cream into half sphere silicone moulds, freeze and using a scoop make a hole in the center.
2. Fill the hole milk salted caramel and place the 3cm disk of crunchy praline in the middle of each mould.
3. After a few hours, demould the half spheres and stick them together by the middle.
4. Freeze, and once frozen glaze with the milk chocolate and Praliné Grains coating.
5. Maintain at -11°C and serve.