Marbled Guanaja Chocolate

Premium
Credit: Mathilde de l'Ecotais

Frothy milk and licorice

2
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Preparing the licorice ice cream

Preparing the italian meringue

Making the licorice mousse

Presentation

  • crème anglaise (SQ)

Instructions

Step 1: Preparing the licorice ice cream

Combine milk, cream, licorice, whole eggs, sugar, powdered milk, stabilizer, butter and glucose. Cook in a double boiler at 183°F. Chill to 39°F (4°C). Leave to sit all night at the same temperature. Process in the ice cream maker and chill.

Step 2: Preparing the italian meringue

Mix sugar and glucose with 4 3/4 tablespoons (7 cl) water. Cook the syrup at 250°F (121°C).

Beat the egg whites into stiff peaks, continue beating and drizzle with syrup in a continuous thin stream until completely cooled.

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$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse