John Myers
Contents
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Ingredients
Ginger chocolate cream
- 190 g Chocolate white
- 3 Egg yolk
- 80 g Sugar
- 30 ml Orange liqueur
- 50 ml Ginger juice
- 300 ml Whipped cream
- 1 sheet Gelatin
Pumpkin seed oil ice cream
- 400 ml Cream
- 400 ml Milk
- 130 g Sugar
- 2 Vanilla pods
- 10 Egg yolk
- 100 ml Pumpkin seed oil
Chocolate ring
- 400 g Chocolate white
Instructions
Ginger chocolate cream
- For the ginger chocolate cream, melt the white chocolate over the water bath. Peel off the egg yolk, sugar, ginger juice and orange liqueur to make the rose.
- Stir in the chocolate. Soak the gelatine, squeeze it out and also fold it into the mixture. Finally, gradually fold in the cream and refrigerate for about 2 hours.
ice cream
- For the ice cream, bring the cream, milk, sugar and halved vanilla sticks to the boil and let them steep for 30 minutes.
- Scrape out the vanilla pulp and add back to the cream mixture, strain this and peel it off with the egg yolks over the water bath to make the rose. Let the mixture cool down and freeze in the ice cream maker. Just before finishing, add the pumpkin seed oil.
Chocolate ring
- For the chocolate ring, spread the melted chocolate onto strips of thin plastic film, shape into a circle, fix it with a paper clip and let it cool down.
- Pour the cream into the chocolate ring and put on the ice cream. Drizzle some more pumpkin seed oil on the ice.
Nutrition
Serving: 100gCalories: 372kcalCarbohydrates: 31.8gProtein: 3.4gFat: 25.5g
