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Snow White

White dessert with beurre noisette ice cream, lychee espuma, Fior di Latte mousse and spun sugar: like snow, but made of chocolate.

Serving in and on glass is completely back. Stylish, authentic, a bit retro, and it really makes dishes shine. This holiday season, we are serving desserts in a glass. The sweet temptation has never been so visible.

Ingredients

Pinch of salt
140gbeurre noisette
20gMilk powder
8Egg yolks
100mlCream
80gPowdered sugar
400mlMilk

90gWater
110gWhite chocolate callets
240gVending machine sugar (fine granulated sugar)

1.2gAgar
90gSugar
100gCream
300gWhite chocolate callets
600gLychee puree

115gWhite chocolate
300gCream
3gleaf gelatin
35gFior di latte

Preparation

  1. Heat the milk with the cream.
  2. In a bowl, mix the egg yolks with the powdered sugar using a whisk.
  3. Pour the warm milk over this and mix.
  4. Heat the mixture to 75°C.
  5. Remove from the heat source and mix in the beurre noisette (Heat the butter to 150°C and then strain it through a fine sieve).
  6. Then add the milk powder and salt.
  7. Mix well (use a hand blender if necessary).
  8. Pour the mixture into cups, freeze, and then churn into ice cream.

  1. Heat the water with the sugar to 135°C.
  2. Add the chocolate and stir well (the mixture will crystallize immediately).
  3. Pour out onto a tray and let cool.
  4. Store in a sealed container to maintain the crunchy texture.

  1. Heat the puree, cream, sugar, and agar to 80°C.
  2. Pour this mixture over the chocolate callets and let melt.
  3. Strain the mixture.
  4. Pour into a siphon and insert two gas cartridges.
  5. Keep chilled until use.

  1. Soak the gelatin.
  2. Heat the cream with the liqueur.
  3. Dissolve the gelatin in this.
  4. Pour the mixture over the chocolate and mix well.
  5. Pour the mixture into silicone molds, let cool, and freeze to unmold.
  6. Serve the mousse thawed.

  1. Spoon some crystallized chocolate onto the plate.
  2. Place the Fior di Latte mousse and add a quenelle of the ice cream.
  3. Pipe a dollop of the espuma onto the plate.
  4. Garnish the whole with cotton candy (spun sugar from the machine).