WHITE CHOCOLATE AND FRESH MINT
ICE CREAM WITH COINTREAU

Heat the milk to 80°C and leave the fresh mint to infuse for
around 20 minutes. Strain and heat the minted milk with the
liquid cream for the mixture. At 25°C, add half the sugar and
the glucose powder. At 30°C, add the milk powder. At 45°C,
add the ice cream stabilizer mixed with the other half of the
sugar and pasteurize the mixture at 85°C. Pour everything over
the chopped white chocolate then mix. Chill quickly to 4°C.
Add the Cointreau® and mix again. Leave to set for at least 4
hours. Mix again and churn and set aside for marbling

In a saucepan, make a syrup with the water, the inverted sugar and
a touch of green coloring. Add the fresh mint leaves and allow
them to infuse for 15 minutes. Strain the mint and pour the syrup
on the clear glaze. Mix them together. Leave to chill to 4°C and
set aside for marbling.

After churning the white chocolate and mint ice cream flavored
with Cointreau®, fill a piping bag and cut a 1 cm opening. Lightly
soften the green mint coulis, fill a piping bag and cut a 0.5 cm
opening. Position the two bags one on top of the other and insert
them into a third bag with tip no. 8. Pipe by turning in a ribbed or
smooth spherical mould (5 cm in diameter) to create the marbled
effect and freeze before use. Remove from the mould to put in a
cone, in a bowl or to use as part of a dessert on a plate.