Pepper caramel, bitter honey
Preparing the honey ice cream and caramel parfait
- For ice cream:
- 1 quart milk (1 liter)
- 6 3/4 tablespoons heavy cream (10 cl)
- 1 3/4 ounces powdered milk (50 g)
- 2 1/4 ounces granulated sugar (60 g)
- 8 egg yolks
- 2 2/3 ounces butter (75 g)
- 2 1/4 teaspoons ice cream stabilizer (9 g)
- 8 3/4 ounces arbutus honey (250 g)
- For parfait:
- 1 cup milk (25 cl)
- 7 ounces granulated sugar (200 g)
- 5 1/4 ounces egg yolks (150 g)
- 11 3/4 ounces heavy cream (335 g)
Making the nougatine and liquid caramel
Step 1: Preparing the honey ice cream and caramel parfait
Cook ice cream ingredients together at 183°F (84°C), then cool to 39°F (4°C). Let sit for one day, then process in the ice cream maker.
To make the parfait, heat the heavy cream. Cook 14 ounces (400 g) of sugar until it turns into a caramel. Deglaze with the hot heavy cream. Set aside.
Beat the egg yolks with sugar until the mixture turns pale yellow with a creamy texture; bring the milk to a gentle simmer, remove from heat, and add to the egg mixture. Proceed to cook the combined mixture over low heat into a crème anglaise. Once the cream coats a spoon, remove from heat and cool with an electrical mixer. Add the fully cooled crème anglaise to the caramel. Pour the mixture into baking rings 2 3/4 inches (7 cm) in diameter and freeze. Let set.
Make a hole in the middle of each parfait to hold the liquid caramel to be added when serving.
Step 2: Making the nougatine and liquid caramel
Melt granulated sugar in a dry pan, cook slowly until it turns into caramel, then add butter. Mix well and add freshly ground pepper. Reduce the caramel to make a nougatine lace.
To make liquid caramel, repeat the process for making caramel from sugar, then deglaze with hot heavy cream.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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