Peanut ice cream, sweet and salty milk variations
Preparing the peanut ice cream
Making the tuiles and milk chocolate lace
Making the milk chocolate leaf and streusel
Making the peanut praline
- 2 pounds 3 ounces salted peanuts (1 kg)
- 14 ounces sugar (400 g)
Step 1: Preparing the peanut ice cream
Step 2: Making the tuiles and milk chocolate lace
To make the batter for tuiles, combine pectin and sugar. Melt butter together with glucose. Combine the two mixtures, add water, bring to a boil, and set aside. Bake on a Silpat mat in a 350°F (180°C) oven.
To make the milk chocolate lace, combine fondant and glucose and cook at 300°F (150°C). Melt the milk couverture. Remove from heat and add the fondant-glucose mixture. Let harden on a Silpat mat, process first in a food processor and then in a Thermomix. Sift the resulting mixture and set aside in a dry place. Bake on a Silpat mat in a 350°F (180°C) oven.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse