New recipe
Credit: Pierre Monetta
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Ingredients (4 people)

Neutral Ice Cream

  • 10 cl milk
  • 1 cl cream
  • 24 g sugar
  • 16 g egg yolk
  • 7 g butter

Chartreuse® Pastry Cream

  • 25 cl milk
  • 50 g sugar
  • 45 g egg yolks (2 yolks)
  • 25 g flour
  • 8 g cornstarch
  • 1 cl green Chartreuse®

Soufflé Batter

  • 300 g Chartreuse pastry cream
  • 300 g egg whites (10 whites)
  • 20 g butter
  • 20 g cane sugar
  • 50 g sugar
  • 4 ladyfingers
  • 10 cl green Chartreuse®


Step 1: Neutral Ice Cream

The night before, boil the milk and the cream together. Beat together the egg yolks and the sugar until light and fluffy. Add the boiled milk, mix to combine, and then return the mixture to the pot and cook until it reaches 83 °C, stirring in “8” shapes with a spatula. Chill for 12 hours. The next day, place the mixture in an ice cream maker.

Step 2: Chartreuse® Pastry Cream

Boil the milk with 25 g of sugar. Beat the egg yolks with the remaining sugar until light and fluffy, then add the flour and the cornstarch. Mix the two mixtures together and bring to a boil. Boil for 2 minutes. Remove from the heat and pour into a mixing bowl. Cover with plastic wrap and chill for 1 hour. Remove from the fridge and pour the cream into a mixing bowl. Add the green Chartreuse® verte and mix until very smooth.

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