For 40 people For the Nyangbo chocolate ice-cream (doses for 40 portions, equivalent to 50 g per person) 1,220 g of whole milk 106 g of skimmed milk powder 85 g of sugar 100 g of inverted sugar 120 g of atomised glucose 25 g of cream (35% fat) 296 g of Nyangbo with 68% cocoa 40 g of cocoa mass 8 g of stabiliser
For the Amaretto and almond parfait (doses for 47 portions, equivalent to 25 g per person) 125 g of egg yolks 100 g of sugar 40 g of water 750 g of cream 130 g of salted almonds 40 g of Amaretto
For the textured chocolate mousse (doses for 45 portions, equivalent to 35 g per person) 250 g of whole milk 200 g of glucose syrup 150 g of egg whites 150 g of sugar 375 g of extra noir chocolate containing 53% cocoa 75 g of cocoa liqueur 400 g of cream
For the almond and sesame crumble (doses for 40 portions, equivalent to 20 g per person) 200 g of butter 2 g of salt 200 g of plain flour 200 g of sugar 180 g of finely ground almonds 20 g of sesame seeds
For the garnish chocolate square salted almonds gold leaves coating chocolate
For the ice-cream Heat the whole milk to 25° C, add the powdered milk, continue heating to 30° C and add the sugars (setting aside 10% for the stabiliser), at 35° C add the fats (cream and chocolate), at 45° C the stabiliser and the rest of the sugar. Heat all the ingredients to 85° C, blend and cool to 4° C. Leave to rest for at least 12 hours. Blend, spin to -8° C, mould and store at -18° C.
For the parfait Cook the sugar in the water at 118° C, pour on the egg yolks and whip to obtain a soft mixture. Add the Amaretto to the semi-whipped cream, gently mix the two masses and incorporate the split almonds.
For the mousse Bring the milk and glucose to the boil and whisk the egg whites with the sugar. Pour the boiling mixture over the egg whites and heat to 85° C, then add to the broken chocolate. Incorporate the cocoa liqueur into the semi-whipped cream. Combine the two mixtures.
For the crumble Amalgamate the sieved flour with the cubed butter. Add the sugar, salt, ground almonds and sesame seeds, then crumble onto a baking tray and bake at 180° C until it turns golden.
Pipe a layer of Nyangbo ice-cream into a cube-shaped glass, which will be tipped for the presentation, using an icing bag. Pour the Amaretto parfait, freeze and sprinkle with the almond and sesame crumble. Cover with the mousse and complete with a chocolate square with a wooden cocktail stick pushed through it. Place a few chopped salted almonds in a hollow black container, pour in the mousse, freeze and decorate with a gold leaf. Lay the glass on an elongated plate, stick the ice-cream truffle in place with a little chocolate and decorate with a drizzle of coating chocolate.
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