Marbled Guanaja Chocolate

Credit: Mathilde de l'Ecotais

Frothy milk and licorice

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Ingredients (4 people)

Preparing the licorice ice cream

Preparing the italian meringue

Making the licorice mousse


  • crème anglaise (SQ)


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

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