chalice with ice cream and coconut gazpacho
Gazpacho with coconut cream: Melt the white chocolate with
coconut milk and mix until smooth. Place in the fridge.
On the dessert plate: pour a mirror of lukewarm gazpacho.
Put a little chalice in the middle. Dust the inside with icing
sugar. Carefully spoon a ball of ice cream on top. Finish with a
tablespoon of northern cherries and serve with whipped cream
in individual jars.
Gazpacho:
white chocolate
coconut milk
North cherries (morels) in
juice.
Chocolate chalices: melt the dark chocolate in a bain Marie,
without any additives. Scoop a spoonful of chocolate onto a
sheet of baking paper as a base for the chalices. Dip the
bottom half of inflated balloons into the melted chocolate.
Place them on the bases and leave to cool completely in the
fridge. Pierce the balloons and remove them from the chalices.
Two points of attention: do not push the balloons too deeply
into the chocolate with the risk of breaking the walls of the
chalices. Make sure you have a good quality balloon, that is
with a thick wall. Experience has shown that otherwise they
may deflate prematurely.
chalice with ice
cream and
coconut gazpacho
Gazpacho:
white chocolate
coconut milk
North cherries
(morels) in juice.
Gazpacho with coconut cream: Melt the white
chocolate with coconut milk and mix until
smooth. Place in the fridge.
On the dessert plate: pour a mirror of
lukewarm gazpacho. Put a little chalice in the
middle. Dust the inside with icing sugar.
Carefully spoon a ball of ice cream on top.
Finish with a tablespoon of northern cherries
and serve with whipped cream in individual
jars.
Chocolate chalices: melt the dark chocolate in
a bain Marie, without any additives. Scoop a
spoonful of chocolate onto a sheet of baking
paper as a base for the chalices. Dip the bottom
half of inflated balloons into the melted
chocolate. Place them on the bases and leave
to cool completely in the fridge. Pierce the
balloons and remove them from the chalices.
Two points of attention: do not push the
balloons too deeply into the chocolate with the
risk of breaking the walls of the chalices. Make
sure you have a good quality balloon, that is
with a thick wall. Experience has shown that
otherwise they may deflate prematurely.
