Ingredients
- White Russian Custard:
- 9 oz yolks
- 8 oz sugar
- 32 oz heavy cream
- .5oz vanilla bean
- Vodka to taste
- Godiva coffee liqueur to taste
- Kahlua to taste
- Chocolate Sable Base:
- 50 gm butter
- .5gm salt
- 20 gm 10x sugar
- 45 gm cake flour
- 10 gm cocoa powder
- Mocha Ice Milk:
- 20 oz milk
- 20 oz water
- 10 oz sugar
- 3 oz dry glucose
- 2 ea vanilla bean
- 3 gm stabilizer
- Godiva coffee liqueur to taste
- Almond Praline Tuile:
- 100 gm butter
- 100 gm sugar
- 100 gm glucose
- 150 gm almond flour
Preparation
Step 1
White Russian Custard:
1. Heat cream and vanilla bean. Combine yolks and sugar. Add to cream to mix and then strain. Cool slightly.
2. Flavor with liqueurs to desired amount (Note* add a little more, as the alcohol with cook out).
3. Pour into fleximolds and bake at 300F until set (30-45min). Freeze and un-mold while frozen.
Chocolate Sable Base:
1. Cream butter, salt, and sugar. Sift flour and cocoa and add, mix just until it comes together.
2. Roll between 2 pieces of parchment and freeze.
3. Cut into desired size, bake at 350F 8-12 minutes.
Mocha Ice Milk:
1. Heat all ingredients together, except liqueur, and steep for 1 hr.
2. Add desired amount of liqueur. Cool. Freeze.
Almond Praline Tuile:
1. Melt butter, add all ingredients. Spread thin onto silpat (it will continue to spread as it cooks).
2. Bake at 350F until golden brown. Cool slightly. Cut to desired shape.