Sundae

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
    Alunga™
  • 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
    Zéphyr™ Caramel

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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