Iced Truffle with Hot Cocoa Liquor

Iced Truffle with Hot Cocoa Liquor

Iced Truffle with Hot Cocoa Liquor

A chocolate dessert recipe for truffle ice cream with a hot cocoa liquor as prepared by chef Nandu Jubany and served at S.Pellegrino dinner during Gastronomika.

October 27, 2016

Type of dish

Cuisine

serves for

1

total time

0 HR 0 MIN

ingredients

Milk
2436g
sugar
350g
Milk Powder
156g
Dextrose
200g
Atomized Glucose
150g
Ice Cream Stabalizer
24g
Cream
664g
Inverted Sugar
60g
chocolate
600g of 70% cocao solids
sugar
1000g
Cream
975g
Liquid Glucose
450g
Cocoa Paste
100g
butter
250g
Palo Cortado
250g
Toasted Almond Flour
50g
Caramalized Chopped Nuts
50g
sugar
80g
water
25g
Cocoa powder
15g
Milk
500g
Cream
500g
Egg yolk
200g
sugar
100g
chocolate
480g of 70% cocao
5 Peppers Mix
8g
Icing sugar
100g
Cocoa powder
100g
Plain flour
100g
butter
100g
Vanilla
1
Fondant
100g
Liquid Glucose
100g
Biscuit (from the recipe)
100g
Cream
200g
butter
50g
Olive oil
15g
chocolate
150g
Egg yolk
90g
Icing sugar
75g
Egg white
155g
Plain flour
50g
Chocolate Shavings
Cocoa powder
Chocolate Sphere
Mint leaves
Pistachio Paste/Praline

Preparation

An exclusive chocolate recipe prepared by chef Nandu Jubany and served at S.Pellegrino dinner during Gastronomika event in San Sebastian, Spain. To enjoy the dish at its best, pair it with Acqua Panna and Nigori Sake G. Kru.

For the Chocolate Ice Cream

Heat the milk to 40º C.
Add the premixed solids (except the chocolate).
Boil until it reaches 85º C.
Remove from heat, then add the chocolate.
Using a blender, blend until smooth.
Let sit for 24 hours in the refrigerator.
Set aside and place in freezer.

For the Palo Tortado Toffee

Caramelize the sugar at 180° C.
Add the tepid cream and let deglaze.
Over heat, add the liquid glucose and cocoa paste.
Mix. Add the butter when the above mixture reaches 50° C.
Let cool.
50 g mineral water for every 200 g of toffee

For the Crunchy Nuts

Prepare a syrup at 120º C Mix the dry ingredients and add the syrup at 120º C, stirring vigorously.

For the Chocolate Ganache

Blend the milk and cream with the five peppers for 10 minutes. Add the yolk and sugar and cook until it reaches 82° C. Pour the chocolate over and make a smooth and elastic mixture.

For the Biscuit

Mix all of the ingredients in the bowl with a spatula. Roll the biscuit out between sheets of baking paper and freeze. Bake at 150° C. Once cool, dust with sugar.

For the Sugar Crystal

Cook at 165° C. Roll out on a Silpad and let cool. Blend by using a Thermomix and sift a thin layer over a Teflon baking sheet. Bake at 200° C with the oven in conventional mode. Pulverize the biscuit once out of the oven. Set aside in a dry, airtight place.

For the Chocolate Cake

Boil the cream and butter together. Heat the chopped chocolate. Mix.
Add the oil.
Mix the eggs and sugar with a spatula.
Add the yolk mixture to the chocolate.
Combine the egg whites with the sugar, and blend with the mixture obtained above.
Sift the flour into the mixture.
Bake at 180° C.
Freeze and cut into 2x2 cubes.

Final Preparations and Plating

Place the scoops of ice cream in two semi-circle molds. In one of them, place half of the hollow sphere of chocolate. Close with the other semi-circle of ice cream. Freeze. Sprinkle with shavings of chocolate and cocoa. Freeze.

On a shallow plate, place the three pieces of pistachio praline. Draw a line over them in chocolate ganache. At one end is the point where the ice cream will be supported. On the ganache, place three pieces of cake and three pieces of crystallized sugar. A sprig of mint is placed in each piece of chocolate. On the other side, place the ball of ice cream that was previously filled with the Palo Cortado toffee.

Mapo Doufu (Sichuan Tofu and Pork)

Mapo Doufu (Sichuan Tofu and Pork)

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