Le Mont Blanc, ginger ice cream
0.75 h
4 raciones
Difficulty:
Media
Ingredients
MONT BLANC CREAM
270 g cream
270 g mascarpone
270 g chestnut paste
270 g chestnut cream
20 g crème fixe (powdered cream)
20 g sugar
GINGER ICE CREAM
1 l milk
250 g cream
50 g ginger
40 g egg yolks
180 g sugar
60 g powdered milk
8 g stabilizer.
Mont Blanc cream:
Mix the ingredients
Ginger ice cream:
Bring the milk, cream, ginger and powdered milk to the boil.
Infuse for 24 hrs, then pour over the yolks and sugar.
Heat to 85º C, then sieve and leave to stand for 24 hrs.
- Serve the Mont Blanc cream on a sablé biscuit.
- Make some soft caramel dots.
- Prepare the ginger ice cream.
- Make a chocolate cone for decoration.
- Make a disc in chocolate.
- Serving: carefully assemble with the sablé biscuit as the base,
- then the candied chestnuts, the chocolate disc and, lastly, the chestnut cream.
- Place sugar-candied chestnuts on the upper section.
