Very amazing recipe, I had already tasted this ice cream as a “Trou Norman“ at a dinner I attend in the chaîne des Rotisseurs but as a dessert it is very good as well.
I also made a raspberry coulis with small amount of sugar and jam /raspberry fruit jelli with half quantity of sugar.
I wanted to get the same flavors or close enough.
Christophe Michalak add some fresh wild berries with red jam, but not really in season at the moment.
400 G OF FULL FAT MILK
100 G CREAM LIQUID 35% FAT
125 G WHITE CHOCOLATE CHIPS
30 G WASABI
2 G GELATIN POWDER OR 1 SHEET
In a saucepan boil the milk and cream.
If using powdered gelatin like agar-agar, add to the milk mixture and boil for 2 minutes until gelatin dissolves well.
If using sheet of gelatin remove the pan from the heat and mix well with the previously softened gelatin in cold water, mix well and pour over the white chocolate.
Wait for 1 minute and then whisk.
Add wasabi, mix and refrigerate at least 1 hour before putting it in your ice cream machine.
%d blogueurs aiment cette page :