Ocoa™ Sour Dough Ice Cream

Used Cacao Barry products

Ocoa™ 70%

Fall / Winter

Ocoa™ Sour Dough Ice Cream

Created by

Jordi Roca
Pastry chef restaurant El Celler de Can Roca (3 michelin stars)

Level

level 3

Used Cacao Barry products

Ocoa™ 70%

Ocoa™ Sour Dough Ice Cream

Ingredients	Preparation
432g water 520g milk 152g cream 404g dextrose	Heat in a saucepan to 40ºC.
60g sugar 12g stabilizer 80g powdered milk 60g invert sugar	Add stirring conitinuously
Heat to 85ºC.
100g Ocoa™ 70%	Remove from heat, add
Quickly chill to 4ºC
100g yeast 80g freeze-dried sourdough	Mix in a blender and run through the ice cream maker
Keep at -18ºC.

Cocoa pulp

Ingredients	Preparation
200g cocoa pulp 2g agar	Mix in a saucepan
Bring to a boil, stirring continuously. Chill and mash until obtaining a smooth and creamy consistency.

Balsamic meringue

Ingredients	Preparation
100g sugar 60g egg white 15g balsamic vinegar	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.

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