Ocoa™ Sour Dough Ice Cream | Le Royal

Ocoa™ Sour Dough Ice Cream | Le Royal

www.barry-callebaut.com

Create a unique dessert with Ocoa™ Sour Dough Ice Cream, topped with balsamic meringue and a touch of cocoa pulp—crafted by 3 Michelin-starred chef Jordi Roca.

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Ingredients

  • 432 g water
  • 520 g milk
  • 152 g cream
  • 404 g dextrose
  • 60 g sugar
  • 12 g stabilizer
  • 80 g powdered milk
  • 60 g invert sugar
  • 100 g CHD-N70OCOA
  • 100 g yeast
  • 80 g freeze-dried sourdough
  • 200 g cocoa pulp
  • 2 g agar
  • 100 g sugar
  • 60 g egg white
  • 15 g balsamic vinegar

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