
Ocoa™ Sour Dough Ice Cream
Ingredients | Preparation |
---|---|
| 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. |
Cocoa pulp
Ingredients | Preparation |
---|---|
| Mix in a saucepan |
Bring to a boil, stirring continuously. |
Balsamic meringue
Ingredients | Preparation |
---|---|
| Mix together in a bowl |
Heat in a bain marie to 65ºC until the sugar dissolves. |
Other ingredients
In a deep dish, place a drop of the cocoa pulp, the Chocolate Drops 50% and the fresh litchis on top. |