Ocoa™ Sour Dough Ice Cream
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/8a291f4a9b262779868f25db2873e35e.jpg?itok=UD2xIPoY)
Ocoa™ Sour Dough Ice Cream
ingredients | preparation |
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Heat in a saucepan to 40ºC. |
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Add stirring conitinuously |
Heat to 85ºC. |
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Remove from heat, add |
Quickly chill to 4ºC |
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Mix in a blender and run through the ice cream maker |
Keep at -18ºC. |
Cocoa pulp
ingredients | preparation |
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Mix in a saucepan |
Bring to a boil, stirring continuously. |
Balsamic meringue
ingredients | preparation |
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Mix together in a bowl |
Heat in a bain marie to 65ºC until the sugar dissolves. |
Other ingredients
In a deep dish, place a drop of the cocoa pulp, the Chocolate Drops 50% and the fresh litchis on top. |