Frédéric Bau, École du Grand Chocolat Valrhona

Bittersweet Chocolate Ice Cream with Red Berries

Name: Bittersweet Chocolate Ice Cream with Red Berries
Yield: Serves 6–8
Ingredients: 7 oz. (200 g) bittersweet Caraïbes chocolate, 66 percent cocoa; 7 oz. (200 g) bittersweet Caraïbes chocolate, 66 percent cocoa; 2 cups (500 ml) whole milk; ⅔ oz. (20 g) red berry-flavored tea; ½ Bourbon vanilla bean; 2 tablespoons (½ oz./15 g) cocoa powder, unsweetened; ⅔ oz. (20 g) cocoa paste, 70 percent cocoa; 1 ½ lb. (700 g) pulp of fresh strawberries; 3 ½ oz. (100 g) fresh red currants; 7 oz. (200 g) fresh raspberries; 2 ½ tablespoons (50 g) glucose syrup or honey; 2 ½ tablespoons (50 g) glucose syrup or honey; 2 ½ tablespoons (50 g) glucose syrup or honey; 2 generous pinches (1 g) sansho pepper; 5 oz. (140 g) almond paste; 7 oz. (200 g) egg whites; 3 ¼ oz. (90 g) Guanaja chocolate, 70 percent cocoa; 3 ¼ oz. (90 g) Guanaja chocolate, 70 percent cocoa; 3 ¼ oz. (90 g) Guanaja chocolate, 70 percent cocoa; 3 ½ tablespoons (1 oz./25 g) unsweetened cocoa powder; 3 ½ oz. (100 g) egg yolks; 3 ½ oz. (100 g) egg yolks; 3 ½ oz. (100 g) egg yolks; 1 sheet (2 g) gelatin; Scant ⅔ cup (4 ¼ oz./120 g) sugar; Scant ⅔ cup (4 ¼ oz./120 g) sugar; Scant ⅔ cup (4 ¼ oz./120 g) sugar; 3 tablespoons (40 g) water; ¼ cup (60 ml) Lorraine Mirabelle plum eau-de-vie; 2 cups (500 ml) whipping cream, 35 percent butterfat

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Gilles Marchal Presents his Recipe

I was born into the world of cooking. Such a world leaves a lasting imprint on a chef. And as for chocolate, I grew up with it: my father was regional director of the chocolate factory owned by Poulain, one of the oldest chocolate manufacturers in France. Today, my desserts

Ingredients

Dessert
ice cream

Ingredients

Method