Praline-Hazelnut Sundae

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Credit: Mathilde de l'Ecotais

Served in a frothy cappuccino style

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Ingredients (10 people)

Making the ice creams

  • For coffee ice cream:
  • 1 quart milk (1 liter)
  • 1 1/4 cups heavy cream (30 cl)
  • 1 1/2 ounces powdered milk (40 g)
  • 2 3/4 ounces atomized glucose (80 g)
  • 7 ounces sugar (200 g)
  • 8 egg yolks
  • 2 3/4 ounces butter (80 g)
  • 8 1/4 ounces ground coffee beans (230 g)
  • For praline ice cream:
  • 1 quart milk (1 liter)
  • 6 3/4 tablespoons cream (10 cl)
  • 1 3/4 ounces powdered milk (50 g)
  • 1 3/4 ounces atomized glucose (50 g)
  • 8 3/4 ounces sugar (250 g)
  • 8 egg yolks
  • 2 1/3 ounces butter (65 g)
  • 7 ounces praline (200 g)

Making the tiramisu

  • strong espresso (SQ)
  • 8 3/4 ounces mascarpone cheese (250 g)
  • 8 3/4 ounces heavy cream (250 g)
  • 3 eggs
  • 2 3/4 ounces granulated sugar (80 g)
  • Pavesini cookies (SQ)

Preparing the nougatine

Finish, assembly and presentation

  • vanilla ice cream (SQ)
  • coffee granita (SQ)
  • heavy cream (SQ)
  • (all in equal parts)
  • cocoa powder (SQ)

Instructions

Step 1: Making the ice creams

Make the coffee ice cream by bringing milk, cream, and coffee to a boil. Cover and let steep for 15 minutes. Strain through a chinois, then cook in a double boiler at 183°F (84°C). Cool to 39°F (4°C), let sit, process in the ice cream maker, and set aside.

To make the praline ice cream, combine all the ingredients and heat to 183°F (84°C) in a double boiler. Cool to 39°F (4°C), let sit, process in the ice cream maker, and set aside.

Step 2: Making the tiramisu

Combine all the ingredients in the bowl of the mixer and beat until the mixture becomes firm.

Soak the cookies in coffee and use to line the bottom of the individual ramekins. Cover the cookies soaked in coffee with tiramisu batter and repeat the layering three or four times, then chill.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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