Mix in a blender and run through the ice cream maker
Keep at -18ºC.
Mix in a saucepan
Bring to a boil, stirring continuously.
Chill and mash until obtaining a smooth and creamy consistency.
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.
chocolate drops 50%
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.