Marbled Guanaja Chocolate
Frothy milk and licorice
Preparing the licorice ice cream
Preparing the italian meringue
- 6 egg whites
- 8 3/4 ounces granulated sugar (250 g)
- 1 3/4 ounces glucose (50 g)
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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