Sundae

Recipe

Cremeux Alunga™, espresso and cognac

ingredients	preparation
300g cream 110g milk	Bring to 40°C
160g egg yolks	Pour a little of the warm cream over the yolks to temper
Mix in the remaining warm cream and bring to 85°C.
280g CHM-Q41ALUN 25g glucose 1leaf/leaves gelatin 25g Cognac 110g espresso coffee	Strain and pour over
Emulsify and refrigerate overnight.

Cocoa Nibs & Chestnut Flour Streusel

ingredients	preparation
150g cold butter 150g brown sugar 115g chestnut flour 100g almond powder 50g cacao nibs 25g cocoa powder 0.5g salt	Combine all ingredients together in a stand mixer with paddle attachment
Once everything is combined spread on a sheet pan lined with parchment paper. Bake at 330°F for about 15 minutes.

Cocoa Nibs Mascarpone Espuma

ingredients	preparation
80g cream 80g milk	Boil
22g cacao nibs	Pour over
Infuse for 1 hour or overnight. Strain the nibs and adjust the liquid amount back to 160 g if needed.
40g sugar 200g mascarpone	Warm the infusion and add
Emulsify. Cool down on ice. Fill a canister with 2 cartridges of No2 gas.

Zéphyr™ Caramel sherbet

ingredients	preparation
665g water 98g sugar 66g powdered glucose 20g invert sugar 12g powdered milk 1pod(s) Vanilla 4g ice cream stabiliser 1pinch Celery salt	Combine and bring to a boil
162g CHK-N35ZECA	Pour over
Emulsify. Cool down on ice and keep in the refrigerator overnight. Blend well before churning.

Assembly

In a small serving bowl place a quenelle of coffee cremeux.
Sprinkle the streusel next to the cremeux and top it with a scoop of Zephyr™ sherbet. Cover the dish with the cocoa nibs and mascarpone espuma.

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