Original creation by
Emmanuel RYON
Meilleur Ouvrier de France Glacier,
World Pastry Champion,
‘Une glace à Paris’, France
COINTREAU® CLOUD
Chef :
Brand
Quantity :
Recipe for 80 people for cocktail
1) COINTREAU® JERUSALEM ARTICHOKE ICE CREAM
Ingredients
1 000 g milk
300 g cream (35% fat content)
220 g caster sugar
210 g atomized glucose
120 g milk powder (0% fat content)
8 g stabiliser for ice cream
500 g Jerusalem artichoke purée
1 g salt
1 g vanilla powder
40 g Cointreau® 60%
Total weight: 2 400 g
Step
In a saucepan, bring the milk, the cream, the vanilla powder
and the salt to the boil. Add the mix caster sugar-atomized
glucose-milk powder-stabiliser. Cook to 85°C. Add the
Jerusalem artichoke purée. Mix. Cook quickly to 4°C then add
the Cointreau®. Mix. Leave to mature in the fridge for 4 hours.
Churn.
2) COINTREAU® CHOCOLATE CARAMEL
Ingredients
225 g caster sugar
225 g cream (35% fat content)
225 g Carma dark chocolate 83%
30 g Cointreau® 60%
170 g milk
Total weight: 875 g
Step
In a saucepan, caramelise the sugar. Add the hot cream, then
the dark chocolate and mix. Add the Cointreau® and the milk.
Set aside.
3) SIPHON WITH MILK CHOCOLATE AND COINTREAU®
Ingredients
300 g milk
300 g cream
45 g caster sugar
120 g egg yolks
90 g Elysée Barry milk chocolate
20 g Cointreau® 60%
Total weight: 875 g
Step
In a saucepan, heat the milk and the cream. Mix the caster sugar
and the egg yolks until the mixture whitens, then add to the
previous mixture. Cook to 80°C, then add the milk chocolate.
Mix. Leave to cool and add the Cointreau®. Mix again. Pour into
a siphon with a gas cartridge and place in the fridge.
4) CRINKLED SKIN ON HOT MILK
Ingredients
250 g milk
60 g rice flour
50 g caster sugar
Total weight: 360 g
Step
In a saucepan, bring the milk, the rice flour and the caster sugar
to the boil. Leave to cool then mix. Spread thinly into a Silpat®
sheet. Bake to 80°C for 13 minutes. Let dry in an oven during
a night.
5) ASSEMBLY
Ingredients
No ingredients.
Step
In a verrine, put a scoop of Cointreau® Jerusalem artichok
ice cream. Poach the Cointreau® chocolate caramel. Using a
siphon, cover the assembly with the Cointreau® milk chocolate.
Decorate with pieces of crinkled skin and Jerusalem artichok
chips.
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