Black Tuille, Chocolate Ice Cream and Morar Shoots, Festive Flavours

Black sesame namelaka

• 200 grams whole milk, 3.5% mv
• 30 grams of black sesame paste
• 5 grams of fine salt
• 10 grams of glucose syrup, 42de
• 10 grams of gelatin, 205 bloom
• 250 grams dark chocolate, ecuador 70.4% cb
• 400 grams of whipping cream, 35% mv
• Black food coloring

1. Bring the milk with the glucose syrup to the boil
2. Add the paste and the salt
3. Add the pre-processed gelatin with the chocolate
4. At a temperature below 45ºC add the whipped cream
5. Finely whirl with the hand blender, color, pour out and allow to gel and ripen

Dark chocolate ice cream

• 910 grams whole milk, 3.5% mv
• 1400 grams of water
• 125 grams of glucose syrup, 42de
• 525 grams granulated sugar
• 22 grams of dextrose monohydrate
• 18 grams of binder, hot (for ice cream)
• 500 grams of dark chocolate, evocoa 100% cb

1. Heat the whole milk, water and glucose syrup to 40ºCelsius
2. Mix together the granulated sugar, dextrose and binder
3. Add the dry substances and heat the whole mixture to 85ºCelsius
4. Now cool down to 30ºCelsius and melt the chocolate at the same degrees
5. Emulsify the mix with the chocolate in 5 steps
6. Cool the mix back to 4ºCelsius and ripen for at least 8 hours
7. Turn into ice cream and process further

Tuille batter

• 125 grams of wheat flour, t45
• 125 gram caster sugar
• 125 gram butter, 82% mv
• 125 grams of egg white
• 3 grams of salt, fine
• Black dye, powder (water soluble)

1. Melt the butter and lightly brown it
2. Sift the wheat flour with the powdered sugar
3. Add the salt and then the egg white
4. Now add the melted but not hot butter in five steps
5. Color with the black food coloring and let rise
6. Spread the batter thinly on a silicone sheet
7. Bake at 160 degrees in about 9 minutes

Extra needed

• Morar Shoots
• Golddust

Chef: Hidde de Brabander