Making the caramel ice cream
Preparing the caramel parfait
Making the nougatine tuile
- 1 pound 1 1/2 ounces granulated sugar (500 g)
- 8 3/4 ounces glucose (250 g)
- 12 1/3 ounces almonds (350 g)
Making the gianduja layer
- 1 pound 1 1/2 ounces Gianduja (500 g)
- 4 1/4 ounces nougatine trimmings, crushed (120 g)
Assembly and presentation
- liquid caramel (SQ)
Step 1: Making the caramel ice cream
Bring heavy cream to a boil. Make caramel by cooking sugar in a dry pan, then deglaze with half of the hot cream. Add the remaining cream, milk, egg yolks, and cook at 183°F (84°C) in a double boiler. Cool to 39°F (4°C) and let sit. Process in the ice cream maker and chill.
Step 2: Preparing the caramel parfait
Combine milk, egg yolks, and 3 1/2 ounces (100 g) granulated sugar. Mix well and cook in a double boiler at 183°F (84°C). In a separate pan, boil the heavy cream. Make caramel with the remaining granulated sugar, then deglaze with hot cream.
Combine the two mixtures and beat with an electric mixer to cool.
Once the mixture had cooled, gently stir in the whipped cream. Pour into a baking frame 1/2 inch (1.5 cm) tall, and chill.
Cut the cold parfait mixture into 1 3/4 × 3 3/4 inches (4 × 9 cm) rectangles. Chill.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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