The Zephyr is very nice chocolate and pairs well with wasabi and strawberries. I see this as a pre-dessert and to be served in the late spring or summer.The Zephyr is very nice chocolate and pairs well with wasabi and strawberries. I see this as a pre-dessert and to be served in the late spring or summer.The Zephyr is very nice chocolate and pairs well with wasabi and strawberries. I see this as a pre-dessert and to be ser...
Containing: 3 Components
White Chocolate Wasabi Ice Cream
Ingredients: White Chocolate Wasabi Ice Cream
-
1.3 lbcoconut milk
-
1.1 ozWasabi
-
0.1 ozstabilizer
Preparation: White Chocolate Wasabi Ice Cream
- Grate wasabi into coconut milk warm to 85°C (185°F) and add stabilizer
- Warm chocolate to 35°C (95°F) and make the emulsion
- Freeze and spin the next day
Tools
- Immersion blender
- Ice cream machine
"Strawberry Sauce "
Ingredients: "Strawberry Sauce "
-
0.9 lbstrawberry puree
-
3.2 ozsugar
-
15.4 grVanilla
-
0.5 ozlime juice
-
1 piece(s)lime zest
Preparation: "Strawberry Sauce "
- Warm all the ingredients together and sift
Tools
- Whisk
- Sifter
- Pot
Isomalt
Ingredients: Isomalt
-
Q.S.isomalt
-
Q.S.isomalt
Preparation: Isomalt
- Cook to 170°C (338°F)
- Crinckle parchment paper
- Cool isomalt and pour it onto paper
- Drip down
- Break into pieces
- Warm and curve
Tools
- Thermometer
- Spatula
- Pot
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments