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Recipe Step by Step
Step01
Opalys & Sweet Chili Milk Ice Cream
475g UHT whole milk
3g Ground espelette pepper
15g Low-fat milk powder
45g Sugar
50g Powdered glucose DE33
2g Combined stabilizer
110g Opalys 33%
Carefully weigh all the ingredients.
First pour the milk into your cooking pot (a saucepan or pasteurizing machine) with the pepper.
Once it is at 75°F (25°C), add the milk powder.
At 85°F (30°C), add the sugar and powdered glucose.
At 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).
At 140°f (60°c), combine a small portion of the liquid (2/3 of the chocolate’s weight) with the partially melted chocolate, mixing in the center to create an elastic texture and shiny look. Once you see this, it means your emulsion is starting to form. Continue, adding the rest of the liquid little by little.
Mix with an immersion blender to form a perfect emulsion.
Add the rest and pasteurize at 185°F (85°C) for 2 minutes, then quickly cool the mixture to 40°F (4°C).
First pour the milk into your cooking pot (a saucepan or pasteurizing machine) with the pepper.
Once it is at 75°F (25°C), add the milk powder.
At 85°F (30°C), add the sugar and powdered glucose.
At 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).
At 140°f (60°c), combine a small portion of the liquid (2/3 of the chocolate’s weight) with the partially melted chocolate, mixing in the center to create an elastic texture and shiny look. Once you see this, it means your emulsion is starting to form. Continue, adding the rest of the liquid little by little.
Mix with an immersion blender to form a perfect emulsion.
Add the rest and pasteurize at 185°F (85°C) for 2 minutes, then quickly cool the mixture to 40°F (4°C).
Step02
Almond whipped ganache
110g Almond drink
10g Glucose DE35/40
2g Gelatin powder, 220 Bloom
10g Water for the gelatin
45g Opalys 33%
35g Cocoa butter
205g Heavy cream 36%
80g 70% Provencal almond paste
Heat the almond drink and glucose.
Add the rehydrated gelatin.
Emulsify with the partially melted chocolate and cocoa butter.
Use an immersion blender to mix the almond paste and cream and add the results to the previous mixture.
Mix with an immersion blender.
Add the rehydrated gelatin.
Emulsify with the partially melted chocolate and cocoa butter.
Use an immersion blender to mix the almond paste and cream and add the results to the previous mixture.
Mix with an immersion blender.
Step03
Cherry Clafoutis
170g Whole eggs
45g All-purpose flour
155g Sugar
3.1g Salt
155g Almond flour
470g Bresse cream
As needed Cherries
Mix the eggs, flour, sugar, salt, almond flour and Bresse cream in that order.
Pour the mixture into a mold and place the halved, pitted cherries.
Pour the mixture into a mold and place the halved, pitted cherries.
Step04
Cocoa nib opalines
180g Sugar
180g Glucose DE35/40
180g Fondant
55g Cocoa nibs
Cook the sugar, glucose and fondant at 330°F (165°C).
Add the cocoa nibs.
Pour onto a silicone baking sheet.
Once it has cooled, grind the mixture into a powder and set it aside away from moisture.
Add the cocoa nibs.
Pour onto a silicone baking sheet.
Once it has cooled, grind the mixture into a powder and set it aside away from moisture.
Step05
Tarragon pesto
85g Tarragon
25g 70% almond paste
20g Honey
15g Yuzu juice
60g Olive oil
Cut away the tarragon stems.
Blend the tarragon leaves, almond paste, honey and yuzu juice in a pitcher.
Gradually add the olive oil, blending all the while.
Store in an airtight piping bag.
Blend the tarragon leaves, almond paste, honey and yuzu juice in a pitcher.
Gradually add the olive oil, blending all the while.
Store in an airtight piping bag.
Step06
Cherry marmalade
1,550g Cherries
125g Sugar
75g Lemon juice
30g Sugar
15g Pectin NH
Halve and pit the cherries.
Cook the cherries, sugar and lemon juice in a saucepan.
At 105°F (40°C), add the sugar and pectin mixture and cook it until it has just started boiling.
Cook the cherries, sugar and lemon juice in a saucepan.
At 105°F (40°C), add the sugar and pectin mixture and cook it until it has just started boiling.
Assembly and finishing
Make the ice cream and store it in the freezer in a Pacojet bowl.
Make the whipped ganache and leave it to set in the refrigerator.
Prepare the clafoutis.
Pour into a 20 × 30cm frame and bake at 340°F (170°C) for 30 minutes.
Leave it to cool and cut it into 7cm-diameter, 1cm-deep rounds.
Make the opaline powder, pesto and cherry marmalade.
Use some tempered Tulakalum couverture to make some 2cm-deep, 8cm-diameter rings, as well as some 7cm-diameter rounds.
Make some petals using some opaline and cocoa nib powder and a stencil.
Store in an airtight box.
Use a Pacojet to make the ice cream and set it aside in the freezer.
Beat the ganache and set it aside in a piping bag with an 8mm nozzle.
Place a chocolate ring on the plate with a clafoutis round inside.
Spread 8g of tarragon pesto on the clafoutis, followed by a chocolate round. Pipe on 15g of whipped ganache, then add another chocolate round.
Make a circle of cherries inside the chocolate ring.
Place a small scoop of ice cream in the middle of the circle and stick 5 opaline petals on top.
Finish off by adding a half cherry in the center of the opaline flower.