Cream of Ginger and White Chocolate with Pumpkin Seed Oil Ice Cream
Servings: 4 people
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
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.
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.
Serving: 100g | Calories: 372kcal | Carbohydrates: 31.8g | Protein: 3.4g | Fat: 25.5g