“Ivoire” chocolate, egg white, lemongrass, lychee
Ingredients
300 g sugar
150 g egg white
100 g white chocolate
100 g milk
40 g cream
20 g sugar
3 stalks of lemongrass
100 g coconut milk
50 g lime juice
50 g sugar
1 gelatine leaf
200 g coconut milk
40 g sugar
40 g egg white
1 gelatine leaf
200 g lychee juice
150 g sugar
120 g glucose powder
70 g water
Preparation
Beat the egg white and 300 g of sugar and spread the mixture on a silpat.
Dry at 95° in the oven, cut out and roll into tubes.
Boil the milk, cream and 20 g of sugar and let the lemongrass steep in the mixture.
Sift and heat the chocolate and mix. Let stiffen and stir until smooth.
Bring the coconut milk, the lime juice and the sugar to a boil and dissolve the gelatine.
Mix and strain. Pour into a siphon and aerate with nitrogen.
Then break it up to obtain white, crumbling pieces.
Gently beat the egg white and the sugar. Heat the coconut milk and add gelatine.
Mix everything together until cold, place in a turbine sorbet maker.
Arrange the chocolate bars on top.
Lychee sorbet
Mix all the ingredients together until cold and finish in the sorbet maker.
Recipe: Bart Desmidt (Bartholomeus)