- 4
Ingredients
- For the hot white chocolate foam:
- 4 oz white chocolate
- 3 oz single cream (35% fat)
- 3 oz egg whites
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the coffee gelatin:
- 1/2 cup expreso coffee
- 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 tbsp sugar
- For the lychee sorbet:
- 8 3/4 oz fresh lychees, peeled and chopped
- 2 tbsp glucose
- 1.1 tsp sorbet stabilizer
Preparation
Step 1
For the hot white chocolate foam:
1. Bring the cream to the boil and add the diced white chocolate. Stir until it is completely dissolved.
2. When the ganache is warm, add the egg whites and sieve.
3. Fill the canister, foam and put in the bain marie at 60 - 160ºF.
For the coffee gelatin:
1. Dissolve the sugar and the hydrated gelatin in the hot coffee and set in the plate.
For the lychee sorbet:
1. Place ¼ cup of strained lychee juice and dissolve the glucose and stabilizer in it.
2. Heat to 185ºF. Remove from the heat and gently fold the rest of the purée. Leave to rest in the fridge for 8 hours.
3. Process in the ice cream maker.
Final Steps & Preparation:
1. Fill the bowl with hot chocolate foam to ½" from the edge.
2. Serve a quenelle of lychee sorbet on a dessert spoon beside the bowl to mix in with the foam.