Paolo Casagrande's almond and salt praline, caramel, apricot and rum ice-cream dessert | FOUR Magazi
This dessert, from one of two Michelin-starred Lasarte's tasting menus, is the perfect blend of luscious, fruity and crunchy.
Ingredients
- 300g milk
- 300g cream
- 90g dark muscovado sugar
- 120g pasteurized yolk
- 430g Dulcey chocolate valrhona
- 3 gelatin sheets
- 200g toasted almond paste
- 200g syrup (50%)
- 35g mineral water
- 60g Hakari miso
- 1.2g xantana
- 500g milk
- 165g cream
- 120g white sugar
- 150g pasteurized yolk
- 25g glucose
- 40g dextrose
- 75g rum
- 1 burbon vanilla pod
- 40g dark rum
- 34g sugar
- 2 gas charges
- 200g white chocolate
- 200g apricot puree
- 30g sugar
- 35g isomalt
- 7g glucose powder
- 250g apricot puree
- 5g passionfruit puree
- 5g lime juice
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