White Chocolate with Coffee Ice Cream and Pumpkin Seeds

By corlear

Ingredients

• For the white chocolate foam:
• 11/2 cup single cream (35% fat)
• 7 oz white chocolate
• 11/2 cup egg whites
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the coffee ice cream:
• 11/4 cup single cream (35% fat)
• 11/4 cup milk
• 6 tbsp egg yolks
• 1/3 cup sugar
• 1/8 cup expreso coffee, freshly made
• 41/4 oz coffee, roughly ground
• For the fried pumpkin seeds:
• 51/2 oz pumpkin seeds
• 1/2 cup 0.4º olive oil
• For the coated fried pumpkin seeds:
• 4 oz fried pumpkin seeds (see previous step)
• 4 tbsp sugar
• 6 tbsp water
• For the pumpkin seed praline:
• 4 oz coated pumpkin seeds (see previous step)
• 1/3 cup pumpkin seed oil
• For the star anise sugar:
• 32 g dry muscovado sugar
• generous pinch star anise, powdered
• For the frozen coffee ring:
• 1/2 cup expreso coffee
• pinch powdered agar-agar
• 1/2 sheet gelatin (previously rehydrated in cold water)
• 4 4 x 11/4" PVC strips
• To finish:
• 3 tbsp Greek yogurt
• 12 caramelized pumpkin seeds which were
• prepared earlier (see previous step)
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the white chocolate foam:
1. Bring the cream to the boil and add the diced white chocolate. Stir until you have a thin ganache.
2. Add the unbeaten egg whites and stir well.
3. Directly strain into the foaming canister and foam.
4. Leave to rest for 4 hours in the fridge and stir occasionally to thicken the foam.

For the coffee ice cream:
1. Heat the cream and milk. Remove from the heat and infuse with the instant and ground coffee for 5 minutes.
2. Strain the cream and the milk and heat it. Meanwhile, beat the egg yolks and sugar until the mixture is white.
3. Mix all the ingredients together and heat to 185ºF.
4. Remove from the heat and add the freshly made coffee.
5. Process in the ice cream maker.

Note: To ensure the best coffee quality, we do not use stabilizer when making this ice cream, so it does not have to stand for many hours. Make it and then process it in the ice cream maker.

For the fried pumpkin seeds:
1. Place the pumpkin seeds in cold oil and fry, gradually increasing the heat so they puff up.
2. Once they are fried, remove from the heat and drain off any excess oil on kitchen paper.

Note: Once fried, the sunflower seeds are much lighter.

For the coated fried pumpkin seeds:
1. Put the sugar and water into a pan and heat to 240ºF.
2. Remove from the heat, add the fried pumpkin seeds and stir until the sugar crystallizes and sticks to the pumpkin seeds.
3. Continue to heat 12 seeds so that they crystallize and turn golden brown. Keep the other seeds for the praline.

For the pumpkin seed praline:
1. Leave the coated pumpkin seeds to cool and then blend in the Thermomix with the pumpkin seed oil to help dissolve the praline.

For the star anise sugar:
1. Dry the muscovado sugar in the oven at 120º for 20 minutes. Place it between 2 pieces of greaseproof paper and use a rolling pin to break it up so it is very thin.
3. Add the powdered star anise and stir until it is all mixed in.

For the frozen coffee ring:
1. Put 1½ tbsp of coffee in a pan and add the agar-agar.
2. Bring to the boil, remove from the heat and dissolve the gelatin in it.
3. Leave to set in the fridge and once it is cold, blend in the Thermomix until you have a smooth and thick sauce.
4. Put a spoonful on top of the PVC and spread a very thin layer over the surface. Freeze in the shape of an arch.
5. Once it is frozen, remove the PVC from the frozen coffee slice.

Final Steps & Preparation:
1. Pout a spoonful of the pumpkin seed praline on one side of the dish. Draw a line of star anise sugar across the praline and add three crystals of Maldon salt. Place a caramelized pumpkin seed on one side.
2. Place a spoonful of yogurt on the other side and top with three small heaps of white chocolate foam with three caramelized pumpkin seeds on top.
3. Just before serving, place the coffee ice cream on the chocolate foam and on the coffee arch.