Summary

Ingredients

Ingredients for the muscovado ice cream:

• 3 egg yolks
• 1 egg (s)
• 8 g dextrose
• 80 g muscovado suar
• 1 vanilla pod (s)
• 1 pinch (s) salt
• 1 lime (s), zest and juice it
• 220 ml cream
• 220 ml milk

Ingredients for the pears:

• 5 medium pear (s)
• 0.5 liter ½ white wine
• 0.3 liters water
• 0.3 liters orange juice
• 3 vanilla pod (s)
• 2 lime (s), zest and juice it

Ingredients for the chocolate praline:

• 100 g cream
• 100 g milk
• 160 g couverture, dark
• 160 g nouat
• 1 egg white, lightly beaten
• almond semolina

Ingredients for the batter:

• 50 butter
• 250 g sparklin wine
• 2 egg (s)
• 5 g bakin powder
• 50 grams sugar
• 50 g cocoa powder
• 250 g flour
• 1 pinch (s) salt
• Frying fat

Ingredients for the herb salad:

• Basil (mini basil)
• Lemon balm
• blossoms (apple blossoms)
• Mint, blue
• Blood Vapor

Ingredients for the vinaigrette:

• 150 ml balsamic vinegar, darker
• 2 tablespoon powdered sugar
• 250 ml oil (lime oil)
• 1 lime (s), zest and juice it

Print Recipe Pin Recipe

Instructions

1. For the ice cream, stir the eggs with the dextrose, muscovado sugar, the scraped-out vanilla pod and lime juice and zest until the sugar has dissolved. Bring the cream and milk to the boil, mix with the egg mixture and peel off on the stove to the rose. Let cool and freeze in an ice cream maker.
2. Peel and halve the pears. Bring the white wine, water, orange juice, the scraped-out vanilla pods, lemon zest and lemon juice to the boil and reduce by 1/3. Then cook the pears until soft. Then puree 5 halves in a blender.
3. For the chocolate praline, bring all ingredients to the boil with the exception of egg white and almond semolina, place in a bowl and refrigerate for at least 3 hours. Form small balls. Pull through the egg white and roll in the almond semolina. Then freeze.
4. For the batter, heat the butter, add champagne, eggs and sugar. Now stir in the cocoa, baking powder and flour. Put the dough in the refrigerator for 2 hours.
5. Pull the frozen chocolate balls through the batter using a kebab skewer and fry them until crispy in floating fat.
6. For the herb salad, mix all the ingredients for the vinaigrette. Pluck the herbs into small pieces and marinate with the balsamic vinaigrette.
7. Nicolas and Lars prepared this recipe as a dessert on Wednesday, December 30th, 2020 in the program “The Perfect Dinner” - day 3 in the professional chef`s week.