Ocoa™ Sour Dough Ice Cream

Level:: Difficult

432 g

Water
520 g

Milk
152 g

Cream
404 g

Dextrose

Heat in a saucepan to 40ºC.

60 g

Sugar
12 g

Stabilizer
80 g

Powdered milk
60 g

Invert sugar

Add stirring conitinuously

Heat to 85ºC.

100 g

Cacao Barry DARK COUVERTURE - OCOA™ 70% - PISTOLS - 20KG BOX

Remove from heat, add

Quickly chill to 4ºC

100 g

Yeast
80 g

Freeze-dried sourdough

Mix in a blender and run through the ice cream maker

Keep at -18ºC.

200 g

Cocoa pulp
2 g

Agar

Mix in a saucepan

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

100 g

Sugar
60 g

Egg white
15 g

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.

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.