John Myers
Contents
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Ingredients
Chocolate ice cream:
- 850 ml Milk
- 150 ml Cream
- 100 g Egg yolk
- 100 g Sugar
- 150 g White couverture
Strawberry ganache in a hollow body:
- 80 g Strawberry pulp
- 30 g Cream
- 200 g Couverture
- Chocolate candy holder
Strawberry gel:
- 650 g Strawberry pulp
- Lemon juice
- 1 Pr Salt
- 100 g Sugar
- 1 Pc. Vanilla pod
- 12 g Agar-agar
Chocolate cake with ganache:
- 185 g Butter
- 130 g Egg yolk
- 70 g Sugar
- 200 g Egg Whites
- 110 g Sugar
- 180 g Dried sponge cake base
- 55 g Rum
- 15 g Cocoa
Instructions
Chocolate ice cream:
- Mix the ingredients together except for the couverture. Melt the couverture over the water bath and slowly add to the mixture. Peel to the rose and freeze in the ice cream maker.
Strawberry ganache in a hollow body:
- Heat the fruit pulp with the cream. Then work in the couverture. Pour the finished ganache into praline holsters and freeze. This should be prepared the day before in order to get an appropriate consistency.
Strawberry gel:
- Bring all ingredients to the boil and then bind with agar agar. Put in a shallow tub and let cool down. As soon as the mass has cooled down, it must be mixed again with the hand blender to form a gel.
Chocolate cake with ganache:
- Whip butter. Slowly add the egg yolks and 70 g sugar. Melt the couverture in a water bath. Beat the egg white separately and add the 110 g sugar to the egg white. Now carefully stir the beaten egg white and the butter together in a bowl. Now add the finely chopped crumbs of the sponge cake base, the cocoa, and the rum and mix together. Fill the mass into soufflé molds and embed the produced praline bodies in the middle. Pour in the rest of the mixture. Bake the forms in the oven at 160 degrees.
Nutrition
Serving: 100gCalories: 239kcalCarbohydrates: 27.2gProtein: 5.3gFat: 11.5g
