Essence
For the gentian ice-cream Bring the milk to the boil and leave the gentian in infusion for 20 minutes, then filter. Heat the cream, dissolve the sugar and glucose and add the flavoured milk. Cool and...
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Ingredients
- For the gentian ice-cream 15 g of gentian root 500 g of milk 150 g of cream 80 g of sugar 40 g of glucose
- For the passion fruit caramel 1.5 kg of passion fruit
- For the nut praline 100 g of hazelnuts 100 g of almonds 200 g of sugar 200 g of cream 30 g of cocoa powder 4 g of gelatine sheets
- For the coffee powder 200 g of short pastry 50 g of coffee powder 5 g of chopped thyme
- For the garnish 24 saffron pistils 6 tarragon leaves
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