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Apple Rolls with Goat Milk and White Chocolate, Tarragon Ice Cream

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 127 kcal

Ingredients
 

  • 2 Pc. Apple
  • 250 ml Goat milk
  • 60 g Rice pudding
  • 0,5 Pc. Vanilla pod
  • 150 g Whipped cream
  • 50 ml Water
  • 0,5 Pc. Lemon fruit juice
  • 100 ml Apple juice
  • 100 ml Lime fruit juice
  • 80 g Glucose
  • 100 g Yogurt
  • 50 leaf Tarragon
  • 1 Pc. Puffed rice crackers
  • 1 tbsp Woodruff syrup

Instructions
 

  • Cook the goat's milk, rice pudding and vanilla pod to make rice pudding. Stir in the white chocolate. Let the rice mixture cool down and carefully fold in the whipped cream just before it hardens. Put the mousse in the fridge for 2 hours.
  • Use a vegetable slicer to cut wafer-thin apple slices from the inside of the apple - very close to, but without the core, and brush with water and lemon juice. Put 2 teaspoons of chocolate mousse in the middle of the apple slices and turn the rolls.
  • Heat the glucose in a saucepan, add the other ingredients (apple juice, lime juice, lemon juice, yoghurt), stir and freeze in a Pacojet beaker in the freezer for 12 hours at maximum coldness. Then pacotize the tarragon ice cream and place in the freezer for another hour. If you don't have a pacotizer, you can puree the mass, put it in a mold and freeze it.
  • Coarsely crumble the puffed rice cracker, mix with the woodruff syrup and let it caramelize in the oven at 160 degrees for about 10 minutes.

Nutrition

Serving: 100gCalories: 127kcalCarbohydrates: 16.1gProtein: 2.7gFat: 5.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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